My, it’s been a while. Our summer was a whirlwind of all that comes with moving across states and, at best, was a comedy of errors. I think I started fifteen blog posts about moving (you know – how to pack, what to keep/toss, how much wine you’ll want to consume vs. how much you should consume…etc.) before throwing in the towel. Stories for another day, I suppose. Really, who wants to think about home organization/moving when there is cake to eat? I joined several of my friends on the Gram (Instagram, that is) for a fall baked goods tour and shared a simple glazed apple bundt cake that will make your mouth squirt (water, salivate, whatever).
Baking a bundt cake isn’t for the faint of heart. I say this because I usually eat more cake batter than I should, resulting in less actual cake to bake. Add in the fact that I’ve never made a bundt cake that didn’t fall to pieces and I began to question why I chose a bundt cake as my #bakedwithlove contribution.
All of that aside, this recipe looked so mouthwateringly delicious that I threw caution to the wind and went for it, anyway. It must have been a good baking day – or the baked good goddesses were with me – because this bundt babe turned out amazing and, less than 24 hours later, we’ve almost eaten every last crumb!
A Simple Glazed Apple Bundt Cake: You’ll Need
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 and 1/4 cups vegetable oil
- 1/2 cup plain yogurt or sour cream, at room temperature
- 1 and 1/4 cups packed light or dark brown sugar
- 1/2 cup granulated sugar
- 3 large eggs, at room temperature
- 1 Tablespoon pure vanilla extract
- 3 cups peeled and chopped apples, about 2–3 large apples
Brown Sugar Glaze
- 1 cup packed light or dark brown sugar
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 cup confectioners’ sugar
Making A Simple Glazed Apple Bundt Cake
Now, a talented, experienced baker would tell you to mix the wet and dry ingredients separately and then combine. But this is me. I’m going to tell you to just dump it all in the bowl together and go to town. This is my process and it has never gone awry. Mix everything together and then pour into a greased bundt pan. Bake for 55-65 minutes at 325 degrees or until a toothpick comes out clean as a whistle.
While the cake cools, mix together the glaze. Spoon over the cake (cake can be completely cooled or still warm). Serve it up! Goes really well with basically any beverage or ice cream. Eat it for breakfast, lunch, and dinner and don’t feel bad about it (it has apples so, you’re good).
I’m a big fan of eating cake for breakfast and this is the perfect breakfast cake. The cinnamon & spice makes this a staple for the fall and winter months – but anytime is a good time for apple cinnamon goodness! Thanks for hanging with me, friends. Until next time, peace, love, & light (after coffee)!
