Apple Bundt Cake with Brown-Sugar Glaze

Apple Bundt Cake with Brown-Sugar Glaze Recipe

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

Try this Apple Bundt Cake drizzled with a delicious brown-sugar glaze for a fabulous fall dessert. 

Serves 10

Cost per Serving:



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3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
3/4 cup whole milk
2 large Golden Delicious apples, peeled, cored, coarsely grated, squeezed dry
3/4 cup packed dark brown sugar
3 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 cup heavy cream
1/4 teaspoon salt


Hands-on: 30 Minutes
Total: 1 Hour, 40 Minutes

1. Preheat oven to 350°F. Coat a nonstick 12-cup Bundt pan with cooking spray. (Alternatively, brush with melted butter, add 2 Tbsp. flour, rotate to evenly coat, and tap out excess.)

2. Make cake: Sift together flour, baking powder, cinnamon and salt in a medium bowl. In a large bowl, with an electric mixer on medium-high speed, beat butter and sugar until light, about 5 minutes. Reduce speed to medium and beat in eggs, 1 at a time, mixing well after each addition and scraping down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in 3 batches, alternating with milk. Fold in grated apples. Transfer to prepared pan.

3. Bake until a toothpick inserted into center of cake comes out clean, about 1 hour 10 minutes. Let cool in pan on a wire rack for about 10 minutes, then unmold onto rack set over a clean, rimmed baking sheet.

4. Make glaze: Combine brown sugar, butter, vanilla, cream and salt in a heavy saucepan. Stir over medium heat until smooth. Increase heat to high and bring to a boil. Remove from heat and stir until syrupy.

5. While cake is still slightly warm, poke small holes in top with a toothpick or skewer. Pour about 1/2 of glaze over cake, letting it soak in for 1 to 2 minutes, then pour remaining glaze over cake. Scoop up any glaze that has dripped off and spoon over cake again. Allow to cool completely before serving.

Created date

September 2015

Nutritional Information

Calories 521
Fat 23 g
Satfat 14 g
Protein 6 g
Carbohydrate 75 g
Fiber 1 g
Cholesterol 119 mg
Sodium 254 mg