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Frosted apple bundt cake with a slice cut out on a countertop.

Apple Bundt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

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

  1. Preheat oven to 350ºF.
  2. Generously grease a fluted 12-cup bundt pan.
  3. In the bowl of your stand mixer, beat together butter and sugars until light and fluffy, 2-3 minutes.
  4. Add eggs and vanilla and mix until smooth.
  5. Add in baking soda, salt, and cinnamon and beat until incorporated.
  6. Turn mixer to low and add in flour. Mix until just combined.
  7. Stir in chopped apples.
  8. Fill the prepared pan with cake batter and bake for 55-65 minutes until a toothpick comes out clean.
  9. 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:

  1. In a small saucepan, melt butter and cook over medium heat until butter is a golden color, stirring consistently.
  2. 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.
  3. Frost the top of the cake.
  4. 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.
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