Apple Nut Cinnamon Bundt Cake with Brown Sugar Glaze
Indulge in the comforting flavors of fall with this Apple Nut Cinnamon Bundt Cake with Brown Sugar Glaze, a moist and tender dessert bursting with warm spices, crisp apples, and crunchy walnuts or pecans. Perfectly baked in a bundt pan, this cake becomes a show-stopping centerpiece for any table, while the rich, buttery brown sugar glaze cascades over the top, adding an irresistible sweetness. With a simple batter made from pantry staples and fresh apples folded in, this recipe is as easy to prepare as it is impressive to serve. Whether you're hosting a holiday gathering or craving an autumn-inspired treat, this apple cinnamon bundt cake is sure to delight every guest.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar
- 1.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 1 cup vegetable oil
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups apples (peeled, cored, and diced)
- 1 cup chopped walnuts or pecans
- 0.5 cups unsalted butter
- 0.75 cups brown sugar (for glaze)
- 0.25 cups heavy cream
- 1 teaspoon vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a standard bundt pan, ensuring all grooves are coated to prevent sticking.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt until well combined.
In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined and no dry streaks remain. Avoid overmixing.
Fold in the diced apples and chopped nuts, ensuring they're evenly distributed throughout the batter.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
While the cake is cooling, prepare the brown sugar glaze: In a small saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar and heavy cream, and bring the mixture to a gentle boil. Reduce heat and let it simmer for 2-3 minutes, stirring constantly.
Remove the saucepan from heat and stir in the vanilla extract. Allow the glaze to cool slightly to thicken.
Once the cake has cooled completely, drizzle the glaze generously over the top, letting it cascade down the sides for a beautiful finish.
Slice and serve the cake. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 266 mg | 12% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 54.7 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 190 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
