Glazed Apple Bundt Cake

It's (apple) bundts!

Original recipe from Sally's Baking Addiction.

Another delicious Fall recipe! I'm finding that many Fall recipes are just a combo of basic baking ingredients, cinnamon, nutmeg, and either apple, pear, or pumpkin. I'm not complaining though. My nose and tastebuds have been very satisfied this season. This cake is delicious with apples and spices in every bite.

A note on the glaze: I halved the glaze and it was ALMOST enough. I think the whole recipe would have been too much but half left me wanting a little more. If (when) I make this again, I will go for 2/3 or 3/4 for the glaze. The glaze also hardens up very quickly! I recommend pouring it directly from the sauce pan onto the cake to give it a more even look.

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 (I used vegetable)

• 1/2 cup (120g) plain yogurt or sour cream, at room temperature (I used Greek yogurt)

• 1 and 1/4 cups (250g) packed light or dark brown sugar

• 1/2 cup (100g) granulated sugar

• 3 large eggs, at room temperature

• 1 Tablespoon pure vanilla extract (yes, 1 full Tablespoon)

• 3 medium apples, peeled and chopped into small chunks (about 3 cups)

Brown Sugar Glaze

• 1 cup (190g) packed light or dark brown sugar

• 1/4 cup (60g) unsalted butter

• 1/2 cup (120ml) heavy cream

• 1/2 cup (62g) confectioners’ sugar, sifted

Instructions

1. Preheat oven to 325°F (163°C). Spray a 10-12 cup bundt pan with nonstick spray. Set aside.

2. Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a large bowl until combined. Set aside.

3. 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 over-mixing. Carefully fold in the apple chunks.

4. 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 but be sure that it doesn't rest on the cake!

5. 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.

6. Brown sugar glaze: As it cools, 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. Without stirring, allow to boil for 1 minute, then turn the heat down to low and allow to simmer for 1 minute.

7. Remove from heat and whisk in the sifted confectioners’ sugar. Allow glaze to cool and slightly thicken for at least 5 minutes.

8. 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.