Glazed Apple Bundt Cake

I made this Bundt cake in Fall of 2023. Our apple tree produced in abundance so I was able to make several different recipes with the bounty from my own tree. Our apples have a unique taste. In 2016, the summer after we got the house, we planted a Fuji Apple tree. What didn't occur to me was that across the lawn the previous owner had planted a Mock Crabapple Tree. Thanks to the bees, our Fuji apples are a little bit smaller and have a very slight tartness to them. It's actually a very pleasant taste.

This Bundt cake is smothered in a buttery brown sugar glaze and so moist and delicious!

Fresh from the oven and this cake looked so perfect that I almost decided not to put the glaze on top.

Just look at that glaze! It was so beautifully perfect.

The kitchen smelled so good!

Look at how beautiful this cake was. I know I keep saying the word "beautiful" but I seriously, just look at it.

Apple Bundt Cake with Brown Sugar Glaze

Ingredients:

• 3 c All-Purpose Flour
• 1 tsp Baking Soda
• 3 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1/2 tsp Salt
• 1-1/4 c Vegetable Oil
• 1/2 c Plain Yogurt
• 1-1/4 c Dark Brown Sugar, Packed
• 1/2 c Sugar
• 3 large Eggs, at room temperature
• 1 Tbs Vanilla Extract
• 1 c Walnuts, chopped
• 3 c Apples, 2-3 large, peeled and chopped

Brown Sugar Glaze:

• 1 c Dark Brown Sugar, packed
• 1/4 c Unsalted Butter
• 1/2 c Heavy Cream
• 1/2 c Confectioners’ Sugar, sifted

Instructions:

1. Preheat oven to 325°F. 
2. Spray a Bundt pan with nonstick spray. Set aside.
3. Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a large bowl until combined. Set aside.
4. In a medium bowl, whisk the oil, yogurt, brown sugar, sugar, eggs, and vanilla together until combined and creamy.
5. Pour the wet ingredients into the dry ingredients and slowly whisk until no large lumps remain. Try to avoid over-mixing.
6. Carefully fold in the walnuts and apple chunks.
7. Spoon/pour the thick batter into the prepared Bundt pan.
8. Bake for 55–75 minutes or until a toothpick inserted in the cake comes out clean. 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.
9. 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.

1. Make the glaze:

As the cake cools, prepare the brown sugar glaze. 

1. Combine the butter, brown sugar, and heavy cream in a medium saucepan over medium heat.
2. Stir constantly until the butter has melted, and then stop stirring and let the mixture come to a rapid boil.
3. Boil for 1 minute.
4. Turn the heat down to low, give it a quick stir, and let simmer for 1 minute.
5. Remove from heat and whisk in the sifted confectioners’ sugar.
6. Allow glaze to cool and slightly thicken for at least 10 minutes.
7. Spoon glaze over the cake right before serving. (Cake can still be warm when glazing.)
8. If your glaze thickened up too much as it cooled, warm in the microwave for 15 seconds and stir until smooth.

1.  Enjoy!

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