Description
This old-fashioned apple bundt cake is a soft, moist cake recipe with tart apples, cozy cinnamon, and a thick layer of creamy brown butter frosting.
Ingredients
Scale
For the Cake:
- 1 cup butter, room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 3 eggs
- 2 teaspoon vanilla
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon ground cinnamon
- 2 1/2 cups all-purpose flour
- 3 cups chopped apples, about 3 medium. I used Granny Smith
For the Frosting:
- 1/2 cup butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 2-3 tablespoons milk
Instructions
- Preheat oven to 350ºF.
- Generously grease a fluted 12-cup bundt pan.
- In the bowl of your stand mixer, beat together butter and sugars until light and fluffy, 2-3 minutes.
- Add eggs and vanilla and mix until smooth.
- Add in baking soda, salt, and cinnamon and beat until incorporated.
- Turn mixer to low and add in flour. Mix until just combined.
- Stir in chopped apples.
- Fill the prepared pan with cake batter and bake for 55-65 minutes until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, and then remove the cake to a wire rack to continue cooling.
Make the Frosting:
- In a small saucepan, melt butter and cook over medium heat until butter is a golden color, stirring consistently.
- As soon as the butter is golden, remove it from the heat and beat in powdered sugar, vanilla, and 1 tablespoon of milk using a hand mixer. Add more milk until the consistency you desire is reached. If you prefer more of a glaze than a frosting, you will need to add a few more tablespoons of milk than the recipe calls for.
- Frost the top of the cake.
- Slice and serve.
Notes
- To store at room temperature, cover the cake and keep for up to 3 days.
- To refrigerate, place in an airtight container and keep in the refrigerator for up to 5 days.
- To freeze, wrap slices tightly in plastic wrap and keep in the freezer for up to 3 months.
