Go Back
Brown Sugar Glazed Apple Bundt Cake
Maya

Brown Sugar Glazed Apple Bundt Cake

A moist and tender apple bundt cake infused with warm cinnamon and brown sugar, then topped with a silky brown sugar glaze. Perfect for cozy fall days or as a comforting dessert year-round.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 3 large eggs
  • 0.5 cup unsalted butter, softened
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 2 cups diced apples (about 2 medium apples)
  • 0.5 cup powdered sugar (for glaze, optional)
  • 2 tbsp brown sugar (for glaze, optional)
  • 1-2 tsp milk (for glaze, as needed)

Equipment

  • Bundt pan
  • Mixing bowls
  • electric mixer or whisk
  • Rubber spatula
  • Cooling rack
  • sifter (optional for glaze)

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
  2. Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then add the vanilla extract and mix until smooth.
  4. In a separate bowl, whisk together the flour, baking powder, and ground cinnamon.
  5. Gradually add the dry mixture to the wet ingredients, alternating with the diced apples until well combined.
  6. Pour the batter into the prepared bundt pan and bake for 50–60 minutes, or until a toothpick inserted comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  8. Optional: Mix powdered sugar and brown sugar with milk (1–2 tsp) to create a smooth, pourable glaze. Drizzle over the cooled cake before serving.

Notes

Use tart apples like Granny Smith for a balanced flavor, or sweeter varieties like Honeycrisp for extra moisture. The glaze can be adjusted by adding more milk for a thinner consistency. Store covered at room temperature for up to 3 days or refrigerate for up to a week.