I love good old-fashioned desserts and this cake is just that. It is tender and moist homemade apple bundt cake that is smothered in a buttery brown sugar glaze. It is great on any wintery day because not only does it taste out of this world but it will make your house smell amazing.
Ingredients:
APPLE BUNDT CAKE
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 and 1/4 cups (300ml) canola or vegetable oil (melted coconut oil is also tasty)
- 1/2 cup (120g) plain Greek yogurt*
- 1 and 1/4 cups (250g) light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 3 large eggs
- 1 Tablespoon vanilla extract (yep, 1 full Tablespoon)
- 3 medium apples, peeled and chopped into small chunks*
BROWN SUGAR GLAZE
- 1 cup (190g) light or dark brown sugar (I prefer dark here)
- 1/4 cup (60g) unsalted butter
- 1/2 cup (120ml) heavy cream
- 1/2 cup (62g) confectioners sugar, sifted
Directions:
Preheat oven to 325F degrees. Spray a 10-12 cup bundt pan with nonstick spray. Set aside.
In a large bowl, toss the flour, baking soda, cinnamon, nutmeg, and salt together until combined. Set aside. In a medium bowl, whisk the oil, yogurt, brown sugar, granulated sugar, eggs, and vanilla together until combined and creamy. Pour the wet ingredients into the dry ingredients and slowly whisk until no large lumps remain. Try to avoid overmixing. Using a rubber spatula, carefully fold in the apple chunks. If you feel 3 large apples is too much, feel free to cut down to 2 apples. I like a lot of apple chunks in my cake.
Spoon/pour the thick batter into the prepared bundt pan. Bake for 55-75 minutes or until a toothpick inserted in the cake comes out clean. The baking times may vary depending on your oven, if you used a 10 cup bundt pan or 12 cup, or if you used less apple chunks. Keep your eye on the cake after 55 minutes. Feel free to cover the cake loosely with aluminum foil about halfway through to prevent heavy browning on top.
Allow the cake to cool in the pan set on a wire rack, then invert onto a serving plate once cooled and ready to serve. As it cools, however, you may prepare the brown sugar glaze. Combine the brown sugar, butter, and heavy cream in a medium saucepan over medium heat. Bring to a boil, stirring the mixture often. Allow to boil for 1 minute (without stirring), then turn the heat down to low and allow to simmer for 1 minute. Remove from heat and whisk in the confectioners’ sugar. Allow glaze to cool and slightly thicken for at least 5 minutes. Spoon glaze over the cake right before serving. If your glaze thickens up too much before serving the cake, warm in the microwave for 15 seconds and stir until smooth.
I like this cake warm, at room temperature, and even cold. In fact, I love it cold. Cover leftovers and store at room temperature for 3 days or in the refrigerator for up to 5 days. Cake freezes well up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
Recipe from Sally’s Baking Addiction
