Apple Bundt Cake with Maple Glaze
This apple bundt cake is moist, loaded with apples and spice, and topped with a heavenly maple glaze. This delicious and gorgeous cake is surprisingly easy to make, feeds a crowd, and can be made in advance!
Why this recipe is so great:
- Easy to make – All you have to do is separately mix the wet and dry ingredients by hand, combine the two, fold in the apples, and bake. This cake recipe is as easy as that!
- Tastes amazing – The cake is soft, moist, and loaded with spices and apples. The glaze is sweet and super aromatic with the lovely scent of maple.
- Feeds a crowd – This cake makes enough to last for a few days and can easily feed up to 16 people.
- Even better the next day! – This apple bundt cake is even more soft, moist, and flavorful the next day. Even the glaze keeps well, which makes it a great make-ahead dessert.
How to make apple bundt cake:
(the ingredient amounts are listed in the printable recipe card further below)
- In a large bowl, whisk together the sugars, vegetable oil, eggs, and vanilla extract.
- In a separate bowl, toss together the flour, apple pie spice, baking soda, and salt.
- Add the flour mixture to the wet ingredients and mix until just combined. Fold in the chopped apples.
- Spoon the cake batter into a greased bundt cake pan. Bake at 325F for 45-55 minutes.
FAQ:
What is a bundt cake?
A bundt cake is a cake that is baked in a bundt pan, a large round cake pan shaped like a dome with a hole in the middle.
What apples are best for apple cake?
The best apples for cake are firm apples that hold their shape and don’t break down like applesauce under heat.
Can you freeze apple bundt cake?
Yes, if you are planning to freeze the cake, skip the glaze until ready to serve. Double wrap the completely cooled cake in aluminum foil or plastic wrap and store in the freezer for up to 3 months. Thaw overnight in the fridge and bring to room temperature before glazing and serving.
You might also like:
- Apple Cinnamon Muffins
- Easy Apple Crisp
- Dutch Apple Pie
- Easy Homemade Apple Pie
- Puff Pastry Apple Turnovers
Did you make this recipe? Please kindly leave a comment with your star rating below.
Apple Bundt Cake Recipe
This apple bundt cake is moist, loaded with apples and spice, and topped with a heavenly maple glaze.
Ingredients
Cake
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) lightly packed brown sugar
- 1/2 cup vegetable oil*, see notes
- 3 large eggs
- 1 Tbsp vanilla extract
- 3 cups (375g) all-purpose flour
- 2 tsp apple pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 3 medium apples, peeled and chopped
Glaze
- 1 & 1/2 cups (190g) powdered sugar
- 1/2 tsp maple extract**, see notes
- 2 to 3 Tbsp milk or water
- 1/4 cup chopped walnuts or pecans, optional
Instructions
- Preheat the oven to 325F. Grease a bundt cake pan well and set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar and vegetable oil.3/4 cup (150g) granulated sugar, 3/4 cup (150g) lightly packed brown sugar, 1/2 cup vegetable oil*
- Whisk in the eggs, and vanilla extract.3 large eggs, 1 Tbsp vanilla extract
- In a separate bowl, toss together the flour, apple pie spice, baking soda, and salt.3 cups (375g) all-purpose flour, 2 tsp apple pie spice, 1 tsp baking soda, 1/2 tsp salt
- Add the flour mixture to the wet ingredients and mix until almost combined. The batter will be thick.
- Fold in the chopped apples until just combined. Spoon the batter into the prepared cake pan.3 medium apples
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before inverting the cake onto a cooling rack.
- Once the cake is completely cooled. Whisk together the powdered sugar, maple extract, and 1 tablespoon of milk/water at a time until you reach a thick but pourable consistency. Slowly pour over the cooled cake.1 & 1/2 cups (190g) powdered sugar, 1/2 tsp maple extract**, 2 to 3 Tbsp milk or water
Notes
Leftovers can be stored tightly covered at room temperature for up to 3 days or in the fridge for up to 5 days.
*If the batter seems a bit dry, add another 1/4 cup of oil and that should help.
**If you don’t have or can’t find maple extract, you can use maple syrup instead of milk or water, but the flavor won’t be as pronounced.
Calories: 309kcal, Carbohydrates: 54g, Protein: 4g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 0.05g, Cholesterol: 31mg, Sodium: 158mg, Potassium: 99mg, Fiber: 2g, Sugar: 34g, Vitamin A: 68IU, Vitamin C: 2mg, Calcium: 24mg, Iron: 1mg
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Recipe adapted from Taste of Home.
Though I have had success with your other recipes, this batter was way too dry (there seemed to be far too much flour) and didn’t bake properly. I was afraid to add anything extra to make it more moist as it was my first attempt. Perhaps adding a note at the end (as you’ve done for the maple syrup substitution) would help to know which ingredients to add if others come up against this dry batter issue.
I appreciate your feedback and will add a note to add more oil if needed – thank you:)
This one is a keeper- very flavorful and wholesome and was a hit with my guests. It could be a little more moist. The batter was very dense – much more so than in the pictures. I will weigh the flour next time- and if necessary, add another egg and a bit more oil. That should make it perfect.
Thank you for your feedback, Beverly! So glad to hear it was a hit with your guests and yes, if the batter seems too thick next time, you can add a bit more oil or milk.
Super delicious and still tastes amazing after a day of being in the fridge!
Thank you for your lovely feedback, Ava, and have a great day!