Easy Glazed Apple Bundt Cake for Fall Baking

September 27, 2026 by sfal0

Preheat the oven to 325°F (163°C) and prepare a 10 to 12 cup Bundt pan with nonstick baking spray.
Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl until evenly combined.
In a separate bowl, mix vegetable oil, yogurt, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and gently mix until just combined. Avoid overmixing the batter.
Fold the chopped apples into the batter until evenly distributed.
Pour the batter into the prepared Bundt pan and bake for 55 to 75 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan before carefully transferring it to a serving plate.
Prepare the glaze by melting butter, brown sugar, and heavy cream in a saucepan over medium heat until smooth.
Whisk confectioners’ sugar into the glaze mixture until creamy and lump-free.
Allow the glaze to cool slightly, then drizzle it over the Bundt cake before serving.

Use firm baking apples like Granny Smith, Honeycrisp, Fuji, or Jonagold for the best texture.
Do not overmix the batter after adding flour to keep the cake soft and tender.
Grease the Bundt pan thoroughly to ensure easy removal.
The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.
Freeze the cake without glaze for up to 3 months and add fresh glaze after thawing.

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