This Apple Bundt Cake is packed with fresh Granny Smith apples, warm spices, a generous cinnamon-brown sugar swirl, and a dreamy brown butter glaze. Moist, cozy, and basically everything apple cake should be.
Moist Apple Bundt Cake with Cinnamon Swirl & Brown Butter Glaze
There comes a point every year when the air starts getting chilly, the leaves begin to change, and crisp apples suddenly seem to be everywhere.
Unless, of course, you live in Miami.
Here, fall is basically Summer 2.0 — now with pumpkins. The palm trees look exactly the same, I am still wearing sandals, and turning on the oven when it is 87 degrees outside feels slightly ridiculous.
But the second I start seeing those beautiful crisp apples at the supermarket, my brain decides it is fall whether Miami agrees with me or not.
And funny enough, this Apple Bundt Cake wasn’t planned at all.
I was watching an episode of The Great British Bake Off where the challenge involved fruity cakes, and apparently I am extremely easy to influence when baked goods are involved.
Carmelo left the house to play padel.
I started thinking about apples.
And by the time he came home, there was an apple Bundt cake sitting on the counter.
As one does. 😂
I hadn’t planned a blog recipe. I hadn’t set up a photoshoot. There was no content calendar involved.
I just wanted to make cake.
And honestly, sometimes those are the recipes that turn out to be the best ones.
I made the batter with chunks of tart Granny Smith apples, plenty of cinnamon and warm spices, and a ribbon of cinnamon and brown sugar running right through the middle.
Then, because apparently I don’t know when to leave well enough alone, I finished it with a brown butter glaze.
Carmelo came home, cut himself a slice, and immediately zeroed in on that cinnamon ribbon.
His review?
The ribbon was FIRE.
His only complaint was that there wasn’t enough of it.
Message received. 😂
So when I made the cake again, that cinnamon swirl was no longer going to be some sad little stripe hiding in the middle. We were giving it the attention it deserved.
And that is how we ended up with this moist Apple Bundt Cake: juicy pieces of fresh apple, a soft buttery crumb, warm cinnamon, a generous brown sugar ribbon, and a nutty brown butter glaze dripping down those beautiful Bundt cake ridges.
Fall weather optional.
Why You’ll Love This Apple Bundt Cake
There are a lot of apple cake recipes in the world, but this one has a few things going for it that make it extra special.
- It is seriously moist. A combination of butter, oil, sour cream, and fresh apples keeps the crumb soft without making the cake heavy or gummy.
- You get real pieces of apple. The apples don’t disappear into the batter. You actually get little tart, tender bites throughout every slice.
- That cinnamon swirl. This is not merely a hint of cinnamon hiding somewhere in the cake. There is a proper brown sugar cinnamon ribbon running through the middle.
- Brown butter glaze. Regular vanilla glaze would be perfectly nice. Brown butter glaze is much more interesting.
- It looks impressive without being difficult. A Bundt pan does most of the decorating work for you. Thank you, Bundt pan.
Why I Use Granny Smith Apples
For this cake, I love using Granny Smith apples.
They are tart enough to balance the brown sugar and glaze, and more importantly, they hold their shape beautifully during baking.
I want to cut into my apple cake and actually see apples. I don’t want them completely dissolving into the batter and leaving me wondering where they went.
Granny Smith apples soften in the oven but still give you those lovely little pockets of fruit throughout the cake.
You can absolutely experiment with another firm baking apple such as Honeycrisp, Pink Lady, or Braeburn, but I especially love the contrast of tart Granny Smith apples with the sweet cinnamon filling.
The Secret to a Moist Apple Bundt Cake
We are using both butter and oil in this cake, and there is a reason for that.
Butter gives cake wonderful flavor, but oil does a better job of keeping cake soft and moist, particularly after the first day.
Instead of choosing sides, I use both.
The butter gives us that rich, classic homemade cake flavor, while the neutral oil keeps the crumb tender.
Then sour cream joins the party and brings even more moisture and richness without making the batter too loose.
Add the natural moisture from all those fresh apples and you have a cake that stays beautifully soft rather than turning dry and crumbly the next morning.
Let’s Talk About That Cinnamon Swirl
This may secretly be my favorite part of the cake.
The cinnamon filling is made with brown sugar, cinnamon, butter, and a tiny pinch of salt. As the cake bakes, the mixture melts into the batter and creates this soft, gooey ribbon running through the slices.
And after the first test cake received the official Carmelo verdict of “more ribbon”, I was not about to be stingy with it the second time around.
The trick is layering the batter and cinnamon mixture instead of simply dumping all the filling into one spot.
That way, when you cut into the cake, you get gorgeous pockets and ribbons of cinnamon sugar throughout instead of one tiny line that disappears after two bites.
And yes, it looks ridiculously good in photos.
Brown Butter Makes Everything Better
I know. Technically we could make a perfectly delicious powdered sugar glaze, drizzle it over the cake, and call it a day.
But we already turned on the oven in Miami, so clearly we’re committed.
Browning the butter takes just a few extra minutes and completely changes the flavor of the glaze.
As the butter cooks, the milk solids toast and develop a deep, nutty, almost caramel-like flavor. You will know it is ready when the butter turns golden and suddenly smells incredible.
That nuttiness pairs beautifully with apples and cinnamon and makes the glaze taste much more complex than the amount of effort involved would suggest.
Just keep an eye on it because brown butter has a very short journey from beautifully toasted to, well, now we have burnt butter.
Tips for Getting a Bundt Cake Out of the Pan
Making Bundt cake is easy.
Getting Bundt cake out of the Bundt pan is sometimes where things get dramatic.
Here are a few things that help:
- Grease every single groove. Bundt pans have lots of little corners where cake likes to establish permanent residency.
- Grease and flour the pan well or use a baking spray that contains flour.
- Don’t let the cake cool completely in the pan. As the sugars cool, they can begin sticking to the sides.
- Let it rest about 15 minutes after baking before flipping.
- Flip confidently. Plate on top, hold everything together, and go for it. Bundt cakes can sense fear. 😉
How Do I Know When Apple Bundt Cake Is Done?
Because this cake contains quite a bit of fresh fruit, checking doneness can be slightly trickier than with a plain vanilla cake.
Insert a toothpick or thin skewer into one of the thicker areas of the cake, avoiding an obvious chunk of apple or cinnamon filling.
You want it to come out without wet batter. A few moist crumbs are perfectly fine.
I would always rather begin checking a Bundt cake a little early than discover ten minutes later that my lovely moist apple cake has become apple-flavored drywall.
The cake will also continue cooking slightly from residual heat while it rests in the pan.
When Should I Glaze the Cake?
Let the Bundt cake cool completely before adding the brown butter glaze.
I know this is annoying.
You have a warm apple-cinnamon cake sitting on your counter smelling incredible, and now someone is telling you to wait.
But if you pour glaze over a hot cake, it melts immediately and disappears down the sides.
For those pretty bakery-style drips, you want the cake at room temperature and the glaze thick enough to slowly ribbon off the spoon.
If your glaze is too thick, add milk about one teaspoon at a time.
Do not get impatient and pour in a giant splash of milk.
Ask me how I know.
Serving Ideas
This Apple Bundt Cake with cinnamon swirl really doesn’t need anything besides its brown butter glaze, but I am certainly not going to stop you from serving it with:
- A scoop of vanilla ice cream
- Freshly whipped cream
- A cup of coffee or espresso
- Hot tea
- A little extra warm brown butter glaze
It also makes a beautiful dessert for a fall dinner, brunch, Thanksgiving table, or Rosh Hashanah.
And yes, I am completely comfortable calling a slice of this breakfast the following morning.
It has apples.
I rest my case.
How to Store Apple Bundt Cake
Keep the cake covered at room temperature for about 2 to 3 days.
Because the cake contains sour cream and plenty of fresh apples, you can also refrigerate it if you want to keep it longer. Just make sure it is tightly covered so it doesn’t dry out.
I prefer bringing refrigerated slices back to room temperature before serving because the crumb becomes softer and the apple and cinnamon flavors are much more noticeable.
Can I Freeze Apple Bundt Cake?
Yes.
For the best texture, I recommend freezing the cake before glazing.
Wrap the completely cooled cake or individual slices tightly, then place them in a freezer-safe container or bag.
Thaw at room temperature and add the brown butter glaze afterward.
You can freeze the glazed cake too, but the icing may not look quite as pretty after thawing.
Moist Apple Bundt Cake with Cinnamon Swirl & Brown Butter Glaze
Ingredients
For the Apple Bundt Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves optional
- ½ cup unsalted butter softened
- ½ cup neutral oil such as canola or vegetable oil
- 2 cups packed light brown sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- ⅔ cup sour cream room temperature
- 4 cups peeled and diced Granny Smith apples about 4 medium apples
For the Cinnamon Swirl
- ½ cup packed light brown sugar
- 1½ tablespoons ground cinnamon
- 2 tablespoons 28 g unsalted butter, melted
- Pinch salt
For the Brown Butter Glaze
- 4 tablespoons unsalted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 –4 tablespoons milk plus more as needed
Instructions
Prepare the Bundt Pan
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10–12 cup Bundt pan, making sure to get into every groove. Alternatively, use baking spray containing flour.
Prepare the Apples
- Peel, core, and dice the Granny Smith apples into approximately ½-inch pieces. Set aside.
Make the Cinnamon Swirl
- In a small bowl, combine the brown sugar, cinnamon, melted butter, and a pinch of salt. Mix until the mixture resembles damp cinnamon sugar. Set aside.
Make the Apple Cake Batter
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large mixing bowl, beat the softened butter, oil, and brown sugar for 2–3 minutes, until well combined and creamy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- Add the sour cream and mix until incorporated.
- Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Do not overmix.
- Using a spatula, gently fold in the diced Granny Smith apples until evenly distributed throughout the batter.
Assemble the Cake
- Spoon approximately ⅓ of the batter into the prepared Bundt pan and spread it evenly.
- Sprinkle half of the cinnamon swirl mixture evenly over the batter, keeping it slightly away from the outside and inside edges of the pan.
- Add another ⅓ of the cake batter and carefully spread it over the cinnamon mixture.
- Sprinkle with the remaining cinnamon swirl, again avoiding the edges.
- Cover with the remaining cake batter and gently smooth the top.
- Tap the pan gently on the counter a few times to settle the batter and release any large air pockets.
Bake
- Bake at 350°F for approximately 50–65 minutes, beginning to check at 50 minutes. Insert a toothpick or thin skewer into a thick portion of the cake, avoiding the apple pieces and cinnamon swirl. The cake is ready when it comes out without wet batter; a few moist crumbs are fine.
- Place the cake on a wire rack and allow it to cool in the pan for 15 minutes.
- Carefully invert the cake onto the wire rack or serving plate. Allow it to cool completely before glazing.
Make the Brown Butter Glaze
- Melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter becomes golden brown, develops toasted brown flecks, and smells nutty, approximately 2–4 minutes.
- Immediately remove from the heat and allow it to cool for 1–2 minutes.
- Whisk in the powdered sugar, vanilla, salt, and 3 tablespoons milk.
- Add additional milk 1 teaspoon at a time until the glaze is thick but pourable. It should slowly ribbon off the whisk rather than run like a thin icing.
- Pour the brown butter glaze over the completely cooled Bundt cake, allowing it to naturally drip down the sides.
- Let the glaze set for about 15–20 minutes, then slice and serve.
Notes
- Apples: Granny Smith apples are my favorite here because their tartness balances the sweet cinnamon filling and glaze, and they hold their shape beautifully during baking.
- Don't overmix: Once the flour goes in, mix only until incorporated. Overmixing can make the cake tougher.
- Cinnamon swirl: Try not to let the cinnamon filling touch the sides of the Bundt pan. Keeping it surrounded by batter helps prevent sticking and gives you that gorgeous ribbon when the cake is sliced.
- Glaze: Always start with less milk. You can make a glaze thinner, but rescuing one that has become too runny is considerably more annoying.
- Storage: Store the cake covered at room temperature for 2–3 days or refrigerated for up to 5 days. Bring refrigerated slices to room temperature before serving for the best texture.
- Freezing: For best results, freeze the cake before glazing. Wrap tightly and freeze for up to 3 months.
Nutrition
Frequently Asked Questions
What are the best apples for Apple Bundt Cake?
Granny Smith apples are my favorite because their tart flavor balances the sweet cake and they hold their shape nicely while baking. Honeycrisp, Pink Lady, Braeburn, or another firm baking apple can also work.
Do I need to peel the apples?
I recommend peeling them for this recipe. The finished crumb is softer and more uniform without pieces of apple skin throughout the cake.
Can I make this Apple Bundt Cake ahead of time?
Absolutely. In fact, apple cakes are often even better the following day because the moisture and flavors have time to settle throughout the cake. Bake it a day ahead, keep it covered, and glaze it once completely cooled.
Why did my Bundt cake stick to the pan?
The most common reasons are not greasing all the details of the pan thoroughly enough or leaving the cake in the pan until it completely cools. Grease and flour every groove and turn the cake out after about 15 minutes of cooling.
Can I use a different glaze?
Of course. A simple vanilla glaze, cream cheese glaze, caramel glaze, or even a dusting of powdered sugar would work. But the nutty flavor of the brown butter glaze is particularly delicious with apples and cinnamon.
Can I add nuts?
Yes. Chopped toasted pecans or walnuts would be delicious folded into the batter or sprinkled over the glaze.
You May Also Like
If you’re officially in an apple-and-cinnamon state of mind, here are a few more cozy recipes to add to your baking list:
Whether the leaves are changing outside your window or your Miami weather app is still stubbornly displaying temperatures in the upper 80s, this Apple Bundt Cake permits us to declare fall whenever we feel like it.
Personally, I think apples, cinnamon, brown sugar, and an unreasonable amount of glaze are a perfectly valid seasonal calendar.
Enjoy! ❤️
You may also like these bundt cakes:
Moist Vanilla Chocolate Bundt Cake + Video
Orange Bundt Cake (Moist + Easy Glazed Recipe)
Best Pistachio Bundt Cake Recipe (From Scratch)
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