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Apple Bundt Cake with Maple Glaze

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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.

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

  1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly, ensuring all grooves are coated.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Stir in sour cream or Greek yogurt until fully combined.
  6. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  7. Fold in the chopped apples evenly.
  8. Pour batter into prepared Bundt pan and smooth the top.
  9. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool cake in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
  11. While the cake cools, whisk together the powdered sugar, maple syrup, milk or cream, and vanilla extract until smooth.
  12. 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.

Nutrition

Find it online: https://cookibly.com/apple-bundt-cake-with-maple-glaze/