This easy Apple Bundt Cake was made for fall baking! A moist apple cake topped with an irresistible brown butter vanilla bean glaze. You’ll love how much apple flavor is stuffed into this dessert!
Looking for more apple dessert ideas? Try this simple Apple Crisp recipe!
Easy Apple Cake with Vanilla Glaze
This easy apple cake is everything I love about fall baking. Fresh apple flavor is pushed to the limits thanks to shredded apples, apple cider, and applesauce in the cake batter. Add a beautiful combination of warm spices to all that apple goodness, and you have coziness in every bite of this Apple Bundt Cake.
To make this cake even more autumn-magical, a brown butter vanilla bean glaze compliments the apple cake with just the perfect amount of sweetness. The glaze is thick and silky smooth, with a deep almost caramel-like flavor from the browned butter.
This apple cake makes your home smell like heaven. You are going to love this simple cake!
What is the Point of a Bundt Pan?
One of the questions I often get is: Why use a Bundt cake pan? Why not just use a regular loaf or springform pan?
The defining characteristic of a Bundt cake is a tube (called a “chimney”) down the center, as well as grooved sides. (Sometimes these sides will have a fancy design as well.) The shape allows more of the cake batter to come into contact with the edges of the pan, which results in a crisp cake edge with a moist interior. So that’s the point of a Bundt pan: It reduces the cake batter-to-pan ratio so that you get a perfectly baked, tender cake.
And I’ll also add another great point, from an eater’s point of view. Bundt cakes are pretty!!
Recipe Ingredients
You won’t need anything complicated to make this cake. Here’s a quick run down – be sure to scroll down to the recipe card for specific amounts.
FOR THE APPLE BUNDT CAKE:
- Unsalted butter
- Apples – I recommend Haralson, Honeycrisp, or Granny Smith apples, or a combination of them. You want crisp, tart apples that hold up well when baked.
- Lemon juice – This helps prevent the apples from browning and also adds a little brightness to the flavor.
- White sugar
- All-purpose flour
- Baking powder
- Spices: Cinnamon, mace & nutmeg.
- Kosher salt
- Brown sugar
- Vegetable oil
- Unsweetened applesauce – You could also use homemade applesauce!
- Eggs
- Apple cider – I love using fresh pressed apple cider in my fall baking!
- Vanilla extract – Please only use pure vanilla extract (not imitation vanilla extract).
FOR THE BROWN BUTTER VANILLA BEAN GLAZE:
- Half and half – This adds creaminess to the glaze.
- Powdered sugar – Make sure you sift it before using it, to avoid lumps.
- Vanilla bean seeds – I like to use the scraped inside of a vanilla bean for the glaze instead of an extract alone. It gives the glaze incredible vanilla flavor, plus makes it extra pretty!
- Unsalted butter
- Vanilla extract – Same as in the cake, only pure vanilla extract please!
How to Make Apple Bundt Cake with Vanilla Glaze
Let’s make this cake! Even though it looks all fancy schmancy, it’s super easy to make. Here’s how:
Make the Apple Cake
Prep your tools. Preheat oven to 350° F. Prepare a 12-cup Bundt pan by schmearing butter over every little nook and cranny of its interior. Add some flour and tilt the pan so flour sticks to all of the buttery surface. Set pan aside.
Prep the apples. In a medium bowl, stir the shredded apple with lemon juice and 1/3 cup of the white sugar. Set aside.
Mix dry ingredients. In another medium bowl, whisk together the flour, baking powder, cinnamon, mace, nutmeg, and salt. Set aside.
Combine wet ingredients. In the bowl of a stand mixer, combine the remaining 1 cup white sugar, brown sugar, oil, applesauce, eggs, apple cider, and vanilla. Mix to combine.
Add dry ingredients and apples. Then add the flour mixture and mix once again. Add the apples and mix on medium-low speed until the apples are evenly distributed.
Bake. Pour batter into prepared Bundt pan and bake for 1 hour, or until a toothpick comes out of the cake clean.
Cool & invert. Let the cake cool in the pan for 10 minutes, then invert it onto a serving platter.
Make the Glaze & Add to the Cake
If you are going to top the cake with the glaze, start making the glaze immediately, while the cake is still warm!
Measure half and half. First, pour 3 tablespoons of half-and-half into a small bowl and set aside. This is just to take the chill off while you prepare the rest of the glaze.
Mix sugar and vanilla bean seeds. In a medium mixing bowl, combine the sifted (don’t skip the sifting!) powdered sugar and vanilla bean seeds. Set aside.
Melt the butter. In a large saucepan over medium-low heat, warm the butter until golden brown. It should smell delicious and toasty!
Make the glaze. Pour browned butter into the powdered sugar and vanilla bean seeds, leaving any overly darkened butter sediment behind. Add 2 tablespoons of the half and half, then add the vanilla. Stir vigorously until smooth.
Pour the glaze over the cake while both the glaze and cake are still warm. The glaze cools quickly, so don’t delay!
Let the glaze set. Then slice your cake and enjoy! The cake fares well on the counter for a few days, covered with a cake dome.
Tips for Success
Here are a few simple tips to keep in mind:
- Add the glaze while the cake is still warm (but not hot). This will help you get that beautiful drizzle down the sides of the cake. The glaze will set fairly quickly so be sure to add it before the cake has cooled to room temperature.
- Don’t over mix. After you add the dry ingredients and apple, only mix the batter until the apples are well incorporated and no visible bits of dry batter are visible.
- Add dried fruit. If you wanted to, you could add some dried cranberries or raisins to this cake. I would not add more than 1/2 a cup.
- Try confectioners sugar. Instead of the glaze, another option for serving this cake would be to finish it with a simple dusting of powdered sugar once it is cool.
- Serving ideas? A dollop of slightly sweetened whipped cream or a scoop of vanilla bean ice cream would be very good additions.
How to Store
You can store this cake on the counter for up to 3 days. I recommend storing it in a cake stand that has a cover, or loosely covered with saran wrap.
You can also store the cake in the fridge for up to 5 days, in a covered container.
Can I Freeze This?
Yes! Either leave the cake whole or cut into individual slices. Then place in a freezer-safe container. If freezing individual slices, separate any layers of cake with parchment paper. The cake will keep well for up to 3 months. When you’re ready to eat it, simply defrost in the fridge overnight or on the counter for a few hours.
Like this recipe? Save it to Pinterest!
Apple Bundt Cake with Brown Butter Vanilla Bean Glaze
Ingredients
for the apple Bundt cake:
- 1 tablespoon unsalted butter + some flour to prepare the pan
- 4 medium-sized tart apples peeled, cored & shredded (use the big holes on a box grater) to make about 3.5 cups shredded apples – I recommend Haralson, Honeycrisp, or Granny Smith apples, or a combination of them
- 1 tablespoon freshly squeezed lemon juice
- 1 ⅓ cups white sugar divided
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- ½ teaspoon mace
- ¼ teaspoon nutmeg
- 1 teaspoon kosher salt
- 1 cup brown sugar
- ½ cup vegetable oil
- ½ cup smooth unsweetened applesauce
- 4 large eggs
- ½ cup fresh pressed apple cider
- 2 teaspoons pure vanilla extract
for the brown butter vanilla bean glaze:
- 2 to 3 tablespoons half and half
- 2 cups powdered sugar sifted
- vanilla bean seeds scraped from 1/2 a vanilla bean split bean lengthwise and scrape out seeds
- 4 ounces unsalted butter
- 2 teaspoons pure vanilla extract
Instructions
For the apple bundt cake:
- Preheat oven to 350° F. Prepare a 12-cup bundt pan by schmearing butter over every little nook and cranny of its interior. Then, add some flour and tilt your pan so flour sticks to all of the buttery surface. Set pan aside.
- In a medium bowl, stir the shredded apple with lemon juice and 1/3 cup of the white sugar. Set aside.
- In another medium bowl, whisk together the flour, baking powder, cinnamon, mace, nutmeg, and salt. Set aside.
- In the bowl of a stand mixer, combine the remaining 1 cup white sugar, brown sugar, oil, applesauce, eggs, apple cider, and vanilla. Mix to combine. Then add the flour mixture and combine once again.
- Add the apples and mix on medium-low speed until the apples are evenly distributed. Pour batter into prepared Bundt pan and bake for 1 hour, or until a toothpick comes out of the cake clean. Cool the cake in the pan for 10 minutes, then invert it onto your serving platter. **If you are going to top the cake with the glaze, start making the glaze immediately, while the cake is still warm!
For the brown butter vanilla bean glaze:
- First, pour 3 tablespoons of half and half into a small bowl and set aside. This is just to take the chill off while you prepare the rest of the glaze.
- In a medium mixing bowl, combine the sifted (don’t skip the sifting!) powdered sugar and vanilla bean seeds. Set aside.
- In a large saucepan over medium-low heat, warm the butter until golden brown. It should smell delicious and toasty. If it smells burnt, you went too far! This should take about 6 to 8 minutes.
- Carefully pour browned butter into the powdered sugar and vanilla bean seeds, leaving any overly darkened butter sediment behind in the saucepan. Add 2 tablespoons of the half and half, then add the vanilla. Stir vigorously until smooth. You want the glaze to be somewhat thick, but easily pourable. If it seems too thick, add the remaining tablespoon of half and half.
- Pour the glaze over the cake while both the glaze and cake are still warm. The glaze cools quickly, so don’t delay!
- Let the glaze set. Then slice your cake and enjoy! The cake fares well on the counter for a few days, covered with a cake dome.
Notes
Nutrition Information:
Your daughter sounds liek a darling. And this apple bundt cake looks gorgeous. So glad to have stumbled across you on Foodgawker.
I know I’m biased, but that little girl is truly sweet. She’s always happy and helpful. Thank you so much for your comment – it’s great to hear from you, Sukaina!
I saw your photo on Tastespotting and IMMEDIATELY had to come visit. This cake looks gorgeous, and sounds divine. I’m really excited to try it out!
Hi Cathy – thanks for checking it out. I hope you like it!
Looks phenomenal! Pining for future use. :)
Thanks, Christina! :)
I found your website via Pinterest and I’m so glad I did. Your photos are beautiful and this bundt looks divine! I know some cakes are best eaten the day they are made. However, with apple cakes they tend to stay moist and delicious up to a couple of days after they are baked. Would you say that holds true with this cake? I’m hoping to make it the evening before I bring it to a get together. Thanks!
And I’m so glad you visited – thanks! You’re absolutely right…this cake holds up really well for a few days. I actually photographed and served this cake the day after I made it – I would definitely say you will be fine in making it the evening prior. Best wishes!
This looks absolutely beautiful. It looks like you really found the perfect recipe here. There is nothing I love more than an apple cake. And, I’ve recently fallen in love with brown-butter frosting. Plus, your photographs are great! I’d like to invite you to share your recipe on Sweet Indulgences Sunday.
http://www.wellseasonedlife.com/2011/09/sweet-indulgences-sunday-23.html
Thank you, Kim – great to hear from you again. I just linked up – hope you had a very happy birthday today!
Well, if I won’t eat it, I’m not going to serve it to anyone else, either! It was oily and spongey, with far too little apple flavor. Your comment made me chuckle. Thanks, Kate – {hugs} and have a great weekend!
Did you hear that clunk? Because I fell over in a dead faint, swooning, then passing out from how beautiful and delicious that looks. Amazing.
And it’s nice to meet someone else with high enough standards to chuck an entire cake in the trash when it’s not good enough. Yet another reason I love you to the moon and back.
Absolutely stunning looking cake – fabulous photo!! Sounds scrumpdillyicious too.
:)
ButterYum
Thank you so much, Patricia – fun to meet you!
wow this looks amazing–sure it tastes that way as well!
Thank you, Michelle – nice to hear from you!
Well it looks like your persistence payed off, your cake looks beautiful! I think it’s funny that your daughter asked why this was your third cake of the week, you’d think our families would be happy for all the extra food we are constantly making, lol.
Thank you, Sylvie. I know I’ve made 3 cakes in a week before, but 3 apple Bundts…well, even I was questioning that one! :)
So glad you didn’t give up after attempt #2. This is a beauty and you can tell from your wonderful photograph how moist it is. I like the fact that you used three different types of apples and you know I’m loving that glaze with vanilla bean in it! I’m sure Tessa helping out made for part of attempt #3 being such a success :)
Of course you would like this, Ms. Vanilla Bean Baker! And, yes, Tessa’s help made all the difference in the world. I was a little desperate to be done with the whole thing by that time, but she was so chipper and dug right back in with me. We turned up the tunes, tied on our aprons, and had a great afternoon. So very nice to hear from you, Paula – have a great weekend!
Wow! I love bundt cake! This looks phenomenal! Good job.
Thank you, Monique. :)
Your daughter is adorable! And the cake looks fantastic. The brown butter glaze – awesome.
Thanks, Naomi. That little girl is one big sparkle to have around, and she LOVES to bake. We had alot of fun with Cake #3. :)
Oh my goodness…. this cake – and that GLAZE. Wow. I can’t wait to try it! Gorgeous pictures too!
Thank you so much, Kristen. And I’ve been drooling over your Pumpkin Bundt – it’s super lovely!
From the bottom of my heart….thank you :). This look and sounds sooooo delicious!
Thanks, Jen – hope you have a great weekend!
That looks soooo good! I just may have to attempt to make this very soon!! :)
Always nice to see your lovely face here, Laura. Thank you!
What a beautiful Bundt. :) I thank you for making it three time to ensure success for the rest of us!!
Thank you, Amanda. My pleasure! :)
Looks like third time’s the charm! This cake looks absolutely perfect… I love how the glaze gently slumps over the cake, and how it’s all speckled with little vanilla bean bits. Vanilla bean specks make me happy. :)
Thank you, Isabelle – so nice to meet you!
I wish I had a slice for breakfast! Beautiful fall cake!
I can vouch for its breakfast-worthiness. :) Thanks, Maria.
Oh my goodness, what have you done here Mrs. Score? That is the most perfect looking cake I’ve ever seen, everything I love about cake. If my mom feels up for it, I’m baking this for her. Perfection!
Thank you so much, Dear Stephanie! I do hope you get the chance to spoil your mom with this. :)