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Ultimate Moist Apple Bundt Cake with Brown Sugar Glaze

A slice removed from a moist apple bundt cake drizzled heavily with thick caramel glaze.
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This recipe yields a very moist apple bundt cake featuring tender apple chunks and warm spices, topped with a simple brown sugar glaze. It is an easy dessert suitable for fall gatherings.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 2 cups peeled, cored, and chopped apples (Granny Smith or Honeycrisp recommended)
  • 1/2 cup chopped walnuts or pecans (optional)
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons melted butter
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set this dry mixture aside.
  3. In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Gently fold in the chopped apples and nuts (if using).
  7. Pour the batter evenly into the prepared bundt pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes. Then, invert the cake onto the wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar, melted butter, milk, and vanilla extract until smooth. Adjust liquid for desired consistency.
  11. Drizzle the brown sugar glaze over the cooled cake before serving.

Notes

  • Use firm, slightly tart apples like Granny Smith for the best texture that holds up during baking.
  • For a richer flavor, you can substitute 1/4 cup of the buttermilk with sour cream.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://cookerycourier.com/apple-bundt-cake-recipe-moist-glaze/