Moist and tender cake loaded with fresh apple pieces
Beautiful Bundt cake shape makes for easy, elegant presentation
Warm cinnamon and nutmeg add classic fall flavor
Maple glaze provides a sweet and flavorful finish
Great make-ahead dessert that stays moist for days
Made with basic pantry ingredients
Pairs wonderfully with coffee or tea
Perfect for potlucks, brunches, or holiday tables
Easy to slice and serve
Can be customized with nuts or raisins
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Sour cream or plain Greek yogurt
Fresh apples (peeled and chopped)
For the Maple Glaze:
Powdered sugar
Pure maple syrup
Milk or cream
Vanilla extract
Directions
Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Stir in the sour cream until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped apples evenly.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
Once the cake is fully cooled, whisk together the glaze ingredients and drizzle over the top.
Servings and timing
This recipe makes approximately 12 servings. Prep time: 20 minutes Cook time: 60 minutes Total time: 1 hour 20 minutes
Variations
Add Nuts: Stir in 1 cup of chopped pecans or walnuts for crunch.
Spiced Apple Cake: Add ground cloves or allspice for deeper spice flavor.
Caramel Drizzle: Replace the maple glaze with a rich caramel sauce for a decadent twist.
Apple Raisin Cake: Add ½ cup of raisins for extra sweetness and texture.
Mini Bundt Cakes: Use a mini Bundt pan for individual servings; adjust bake time accordingly.
Storage/Reheating
Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat individual slices, microwave for about 15–20 seconds. This cake freezes well without the glaze. Wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw at room temperature and add glaze before serving.
FAQs
What type of apples work best for this cake?
Firm, tart apples like Granny Smith or sweet-tart varieties like Honeycrisp or Fuji work well and hold their shape during baking.
Can I make this cake ahead of time?
Yes, this cake stays moist for several days and is a great make-ahead dessert. Add the glaze just before serving for best texture.
Do I have to peel the apples?
Peeling the apples is recommended for a smoother texture, but you can leave the peels on if you prefer a more rustic feel.
Can I use store-bought maple syrup?
For the best flavor, use 100% pure maple syrup. Imitation syrup can work but won’t have the same rich flavor.
How do I keep the cake from sticking to the Bundt pan?
Grease the pan thoroughly with butter or nonstick spray and dust with flour or sugar. Make sure to get into all the grooves of the pan.
Can I substitute yogurt for sour cream?
Yes, plain Greek yogurt is a great substitute and keeps the cake moist and tender.
What can I use instead of maple glaze?
You can use a vanilla glaze, cream cheese frosting, or even a dusting of powdered sugar as an alternative.
How do I know when the cake is done?
Insert a toothpick into the thickest part of the cake. If it comes out clean or with a few moist crumbs, it’s done.
Can I make this gluten-free?
Yes, use a gluten-free all-purpose flour blend. Make sure your other ingredients are also gluten-free.
Can I use this recipe for muffins?
Yes, divide the batter into muffin tins and bake for about 20–25 minutes, checking for doneness with a toothpick.
Conclusion
Apple Bundt Cake with Maple Glaze is the ultimate cozy dessert that combines sweet apples, warm spices, and a smooth maple finish. Whether served at a festive gathering or enjoyed as an afternoon treat, this cake delivers rich flavor and stunning presentation with every slice. It’s a must-bake for fall and beyond.
Apple Bundt Cake with Maple Glaze is a moist, warmly spiced cake filled with fresh apples and topped with a sweet, silky maple glaze. Baked in a Bundt pan for a beautiful presentation, it’s perfect for fall gatherings, holidays, or cozy desserts year-round.
Author:Catherine
Prep Time:20 minutes
Cook Time:60 minutes
Total Time:1 hour 20 minutes
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
2 teaspoons vanilla extract
1 cup sour cream or plain Greek yogurt
2 cups peeled and chopped fresh apples (such as Granny Smith or Honeycrisp)
For the Maple Glaze:
1 cup powdered sugar
2–3 tablespoons pure maple syrup
1–2 tablespoons milk or cream
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly, ensuring all grooves are coated.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Stir in sour cream or Greek yogurt until fully combined.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Fold in the chopped apples evenly.
Pour batter into prepared Bundt pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool cake in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
While the cake cools, whisk together the powdered sugar, maple syrup, milk or cream, and vanilla extract until smooth.
Once cake is fully cooled, drizzle glaze over the top. Let glaze set before slicing and serving.
Notes
Use tart apples like Granny Smith or sweet-tart varieties like Honeycrisp for best flavor.Ensure the Bundt pan is thoroughly greased and floured to prevent sticking.Let the cake cool completely before glazing to prevent the glaze from melting.This cake stays moist for several days and is great for making ahead.For a deeper maple flavor, use dark amber pure maple syrup.
