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Moist Cinnamon Apple Bundt Cake with Brown Sugar Glaze

A slice of moist apple bundt cake topped with rich caramel sauce dripping down the side.
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This recipe creates a wonderfully moist and flavorful apple bundt cake, packed with tender apple chunks and warm cinnamon. The oil-based batter keeps the cake soft for days. We finish it with a simple, rich brown sugar glaze, making it a perfect centerpiece for fall gatherings or Thanksgiving dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar, plus 1/2 cup for glaze
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 3 cups peeled, cored, and chopped apples (about 3 medium apples, Granny Smith or Honeycrisp work well)
  • 1/2 cup chopped walnuts (optional)
  • 1 1/2 cups powdered sugar, for glaze
  • 2 tablespoons milk or cream, for glaze

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan well.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the sour cream until the batter is smooth.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Gently fold in the chopped apples and optional walnuts using a spatula.
  8. Spoon the batter evenly into the prepared Bundt pan.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes.
  11. Invert the cake onto the wire rack and let it cool completely.
  12. While the cake cools, prepare the glaze: Whisk together the powdered sugar, 1/2 cup brown sugar, and milk or cream until smooth. Add more milk, one teaspoon at a time, if the glaze is too thick.
  13. Drizzle the brown sugar glaze over the cooled cake. Allow the glaze to set before slicing and serving your moist apple bundt cake.

Notes

  • For the best texture, use apples that hold their shape well when baked, like Granny Smith or Honeycrisp.
  • To keep this cake fresh for days, wrap it tightly in plastic wrap once the glaze is fully set.
  • If you prefer a simple finish, dust the cooled cake with powdered sugar instead of the brown sugar glaze.

Nutrition

Find it online: https://spoonsprout.com/apple-bundt-cake-moist-cinnamon-recipe/