Apple Bundt Cake is packed with delicious fresh apples and topped with a brown sugar icing that’ll knock your socks off. The cake is moist, light and flavorful and the glaze is irresistible. Great easy dessert option for parties!
Today is the first day this year that screams fall. The leaves are whipping around outside my window, I’m working next to a cozy fire and my house smells like apples, eeek! This Apple Bundt Cake came out of my oven just a few hours ago and it turned out more perfectly than I ever could have imagined.
The cake is moist, apple-packed and yummy. The brown sugar icing that gets drizzled over the top complements the cake perfectly and makes “just one bite” turn into an entire massive piece (or two). Apple Bundt Cake is the perfect dessert to bring to a fall party because, well, apples are involved and it is also a super easy to prepare.
My love for bundt cakes has exploded this year (see: Strawberry Bundt Cake and Chocolate Raspberry Bundt Cake) because they are EASY, fool-proof and pretty. Below are a few tidbits about bundt cakes.
If you don’t have a favorite bundt pan, you can check out this one from Cuisinart! I like using steel in my kitchen, knowing it is a good baking pan for many years to come. You can enjoy baking with this and knowing the cake will release easily when you’re ready to put it on your serving plate. The built in handles on the side make it easy to grasp and move around. You can clean this up easily too, in the dish washer or just by hand without any trouble.
HOW TO MAKE APPLE BUNDT CAKE
Combining sweet and tart apples with a touch of cinnamon swirled through the batter, you’re sure to have a perfect slice of fall heaven!
MAKE THE CAKE
Preheat the oven to 350°F and generously spray a 12-cup bundt can with cooking spray. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with an electric mixer), combine the butter, oil, sugar, eggs and vanilla and beat on medium speed until creamy and free of lumps.
In a separate bowl, combine the dry ingredients: flour, baking powder, salt and cinnamon. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Fold in the 3 cups of apples.
Pour the cake batter into the prepared bundt pan and bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes. Use a butter knife to loosen cake from edges of pan and carefully invert the cake onto a serving plate. Allow to cool completely.
MAKE THE ICING
In a medium saucepan, combine the butter, brown sugar and milk. Heat over medium, stirring, until butter is melted and mixture is smooth. Remove from the heat and add the vanilla and confectioner’s sugar. Whisk until creamy and free of lumps. Let sit for 10 minutes.
ASSEMBLE THE CAKE
Whisk the icing again until it is creamy and drizzle over the cooled cake. Cut into pieces and serve!
RECIPE NOTES
Adding a half cup of chopped walnuts would deliver a delightful (soft) crunch and flavor to your cake. You could incorporate them into the batter after adding your apples or sprinkle them over the icing so they stick to the top of the cake.
KEEP YOUR APPLES FROM BROWNING – When chopping and peeling the apples, fill a large bowl about half with cool water and squeeze the juice of 1/2 lemon into it. The lemon juice will keep your apples from getting brown while you get them prepped for the recipe.
Use an apple corer/peeler if you have one because they will make this process go super fast. If you don’t have one, use a potato peeler and a knife to get the job done. You’ll need to peel, core and chop the apples. Place them into the water-lemon juice mixture as you work.I have fallen IN LOVE with my dear apple peeler and corer. If a lot of apples go through your kitchen, you absolutely must consider buying one. It’s the most magical tool in my kitchen!
CAN YOU MAKE ANY CAKE IN A BUNDT PAN?
In most cases, you should be able to successfully turn a layer cake recipe (two 9-inch round pans) into a bundt cake. Pound cakes, as well as other dense/moist cakes, turn out great when baked in bundt pans.
HOW DO YOU KEEP A BUNDT CAKE FROM STICKING TO THE PAN?
Releasing cakes from a bundt pan is my least favorite part of making these yummy desserts. But one way to make it easy is by simply preparing a head of time. How? Generously coat the pan with cooking spray before adding the batter.
Also, don’t skip this step. Let the cake cool for 10-15 minutes before trying to remove it from the pan. A hot cake will break apart easily and a totally cooled cake may stick to the sides. When you are ready to remove it, gently slide a butter knife along the edges to help loosen it from the sides. Invert onto a plate, and slowly remove the pan from the cake. If you have small chunks that stick to the pan, no worries! Carefully remove them with a knife and press them back onto the cake before glazing (nobody will ever know). It’s like a scrumptious cake puzzle!
WHAT TYPES OF APPLES ARE GOOD FOR BAKING?
I recommend using a variety of apples and at the very least, use two kinds: one sweet and one tart. My favorite combo is Honeycrisp and Granny Smith apples.
Sweet/Softer Apple Brands
Fuji
Honeycrisp
Red Delicious
Golden Delicious
Cortland
Gala
Tart (or a little Sour) Apple Brands
Granny Smith
McIntosh
Ida Red
Braeburn
Empire
Jonathan
APPLES RECIPES FOR FALL
Apples aren’t just for picking from a tree – there’s so many great ways to enjoy a sweet apple treat, don’t limit yourself to just one recipe!
Appledoodles – These cookies are a fun twist on the classic snickerdoodles! Great way to use up apples in the fall!
Easy Homemade Crockpot Applesauce – A kid-worthy snack that is fun to prepare because it’s so easy to make. Use an assortment of green and red apples and you’ll have a flavorful snack you can enjoy; better than the store stuff!
Apple Pie Jam – this fall make this Amazing Apple Pie Jam! This jam tastes just like Apple Pie because it’s similar to pie filling. So get ready to be addicted. Put it on your English muffins, pancakes or with peanut butter! This is a great, DELICIOUS way to use up extra apples in the fall! Also a great gift idea!
Apple Coffee Cake – This is the best Apple Coffee Cake recipe you’ll find. Enjoy as an indulgent breakfast treat or an any-time snack or dessert!
Salted Chocolate Caramel Apples – Sprinkling of sea salt and a bit of chocolate turns Caramel Apples into an extravagant dessert.. Salted Chocolate Caramel Apples!
Apple Carrot Cake Muffins – Apples and carrots create the most delicious little muffin you could ever imagine. These babies are moist and yummy and will not last long in your kitchen. Great as a snack, breakfast or dessert!
Salted Caramel Apple Cheesecake – the only thing better than salted caramel apples is Salted Caramel Apple Cheesecake! This is the perfect fall treat and a great way to use up any type of apples.
Apple Bundt Cake
Equipment
- bundt pan
Ingredients
APPLE CAKE
- 1/2 cup salted butter softened
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 3 eggs
- 1 tsp. vanilla extract
- 2 1/2 cups all-purpose flour
- 3 tsp. baking powder
- 1 tsp. salt
- 2 tsp. cinnamon
- 3 cups apples peeled, cored and chopped
BROWN SUGAR ICING
- 1/4 cup salted butter cut into chunks
- 1/2 cup brown sugar
- 1/4 cup milk
- 1 tsp. vanilla extract
- 1 cup confectioners sugar
Instructions
MAKE THE CAKE
- Preheat the oven to 350°F and generously spray a 12-cup bundt can with cooking spray. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, oil, sugar, eggs and vanilla and beat on medium speed until creamy and free of lumps.
- In a separate bowl, combine the flour, baking powder, salt and cinnamon. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Fold in the apples.
- Pour the batter into the prepared pan and bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes. Use a butter knife to loosen cake from edges of pan and carefully invert the cake onto a serving plate. Allow to cool completely.
MAKE THE ICING
- In a medium saucepan, combine the butter, brown sugar and milk. Heat over medium, stirring, until butter is melted and mixture is smooth. Remove from the heat and add the vanilla and confectioner’s sugar. Whisk until creamy and free of lumps. Let sit for 10 minutes.
ASSEMBLE THE CAKE
- Whisk the icing again until it is creamy and drizzle over the cooled cake. Cut into pieces and serve!
I made this and…YUM! Very easy, very moist very appreciated!
I did add more cinnamon than you said, but I’m a rebel.
And I added some maple syrup to the icing because, well…Fall. And apples. And that whole rebel thing.
But this is a keeper!
Ed
Thanks Ed! I’m glad to hear it. If you aren’t in our Facebook – Pip and Ebby baking group – you should be! The month of October has a baking challenge with 2 $20 gift cards up for grabs for people who post a picture of their recipe from Pip and Ebby and this month’s theme is Sauce, Frostings and Fillings. That icing would certainly qualify!