Brown Sugar Apple Bundt Cake

Brown Sugar Apple Bundt Cake recipe by Wood and Spoon blog. This is a fresh apple bundt cake with chunks of apples and pecans and a thick, brown sugar glaze. The cake bakes tall in a bundt or fluted pan and is topped with an old fashioned almost caramel like icing. This is a great cake to serve as dessert or breakfast this fall and at upcoming holidays. Find the recipe on by Kate Wood.

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This brown sugar apple bundt cake is a warmly spiced season favorite with a brown sugar glaze that you’ll love sharing these winter months!


For the apple cake:

  • 13/4 (350 gm) cups sugar
  • 11/2 cups (360 gm) vegetable oil
  • 3 large eggs, at room temp
  • 2 teaspoons vanilla extract
  • 3 cups (420 gm) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon apple pie spice
  • 2 cups (250 gm) of peeled, finely chopped apples (I use Jonathan or Granny Smith Apples)
  • 1 cup (125 gm) finely chopped pecans

For the brown sugar glaze (Adapted from Fine Cooking):

  • 3/4 cup (150 gm) light brown sugar
  • 1/2 cup (110 gm) unsalted butter
  • 1 tablespoon light corn syrup
  • 11/2 tablespoons bourbon
  • pinch of salt
  • 1/3 cup (80 gm) heavy whipping cream
  • 11/4 cups (130 gm) sifted confectioner’s sugar
  • 1 teaspoon vanilla extract


To prepare the cake:

  1. Preheat the oven to 350 degrees. In a large bowl, whisk together the sugar, oil, eggs, and vanilla until smooth and combined. Add the flour, salt, baking soda, cinnamon and apple pie spice and stir just until barely combined. Fold in the apples and pecans. Spray and flour a 10-cup bundt pan and spread the batter into the pan. Bake in the preheated oven for an hour to an hour and fifteen minutes or until a toothpick inserted comes out clean. Be careful to not overbake the cake! Allow the cake to cool in the pan for about 20 minutes and then invert onto a cool rack to cool completely.

To prepare the brown sugar glaze:

  1. Combine the brown sugar, butter, corn syrup, bourbon, and salt in a medium saucepan over medium heat, allowing the mixture to melt. Add the cream, increase the heat to medium-high and bring the mixture to boil, stirring occasionally. Boil the mixture for exactly one minute and remove it from heat. Whisk in the confections sugar and vanilla until the mixture is smooth and no lumps remain. Allow the glaze to cool and thicken slightly, stirring occasionally to keep it from forming a thick top shell. Once the mixture is a bit thicker but still warm to touch, pour over the finished cake. You can test the pour barely on one size to see if it glazes how you’d like. If it doesn’t glaze thin enough allow it to cool slightly and if it glazes too thick just warm it up slightly. The cake is best enjoyed the day it is made.