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Brown Sugar Glazed Bundt Cake

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  • Prep Time: 30 minutes

  • Cook Time: 55-65 minutes

  • Cooling & Glazing Time: 1 hour 30 minutes

  • Total Time: Approx. 3 hours

  • Serves: 12-16 slices

  • Skill Level: Intermediate

  • Intensity: Medium (Requires careful preparation and baking, but steps are straightforward)

Ingredients

For the Cake:

  • 3 cups (360g) all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon fine sea salt

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1 cup (226g) unsalted butter, room temperature

  • 1 3/4 cups (350g) packed light brown sugar

  • 1/2 cup (100g) granulated sugar

  • 4 large eggs, room temperature

  • 1 tablespoon pure vanilla extract

  • 1 cup (240ml) full-fat sour cream

  • 2 cups (about 2 medium) peeled, finely chopped baking apples (like Granny Smith or Honeycrisp)

For the Brown Sugar Glaze:

  • 1/2 cup (113g) unsalted butter

  • 1 cup (200g) packed light brown sugar

  • 1/4 cup (60ml) milk or heavy cream

  • 1 teaspoon pure vanilla extract

  • Pinch of salt

  • 1 cup (120g) confectioners’ sugar, sifted (optional, for thicker glaze)

Equipment:

  • 10-12 cup Bundt pan

  • Non-stick baking spray with flour (or butter & flour for pan)

Instructions

Part 1: The Cake

1. Prep & Preheat: Position a rack in the center of your oven and preheat to 350°F (175°C). Generously grease every nook and cranny of your Bundt pan with non-stick baking spray. Set aside.

2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures even distribution of leavening and spices.

3. Cream Butter & Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter on medium speed until creamy, about 1 minute. Add the brown and granulated sugars and beat on medium-high for 3-4 minutes, until the mixture is very light and fluffy. Scrape down the bowl as needed.

4. Incorporate Eggs & Vanilla: Add the eggs one at a time, beating well after each addition and scraping the bowl. Mix in the vanilla extract. The batter may look slightly curdled at this point—that’s okay.

5. Alternate Dry & Wet Ingredients: With the mixer on low, add the flour mixture in three parts, alternating with the sour cream in two parts, beginning and ending with the flour. Mix only until just combined after each addition. Do not overmix.

6. Fold in Apples: Using a rubber spatula, gently fold the finely chopped apples into the batter until evenly distributed.

7. Bake: Spoon the thick batter into the prepared Bundt pan, smoothing the top. Tap the pan firmly on the counter 2-3 times to release any large air bubbles.
* Bake for 55-65 minutes, or until a long skewer inserted into the center of the cake comes out clean or with a few moist crumbs.
* Tip: If the top is browning too quickly, loosely tent it with aluminum foil for the last 15-20 minutes of baking.

8. Cool in Pan: Place the pan on a wire rack and let the cake cool for 25 minutes exactly. This allows the structure to set so it won’t break, but is still warm enough to release from the pan.

9. Unmold: After 25 minutes, carefully invert the slightly warm cake onto the wire rack. Lift the pan away. If it sticks, let it sit inverted for another 5-10 minutes—the steam will often help it release. Allow the cake to cool completely, about 1 hour, before glazing.

Part 2: The Brown Sugar Glaze

1. Make the Glaze: While the cake cools, prepare the glaze. In a medium saucepan over medium heat, melt the butter. Whisk in the brown sugar and milk/cream. Bring to a gentle boil, stirring constantly, and let it boil for 1 full minute. It should be smooth and slightly thickened.

2. Flavor & Adjust: Remove from heat. Whisk in the vanilla and pinch of salt.
* For a Thin, Penetrating Glaze: Use immediately while warm. It will be pourable and seep into the cake.
* For a Thicker, Drippy Glaze: Let the mixture cool for 10-15 minutes, then gradually whisk in the sifted confectioners’ sugar until smooth and your desired consistency is reached.

Part 3: Assembly & Serving

1. Glaze the Cake: Place the completely cooled cake (still on the wire rack) over a baking sheet or parchment paper to catch drips. Slowly pour the warm glaze over the top of the cake, aiming for the raised ridges and center. Use a spoon to guide it down the sides for beautiful drips.

2. Set & Serve: Allow the glaze to set for at least 20-30 minutes before slicing. Transfer to a cake stand or serving plate.

3. Storage: Store any leftovers covered at room temperature for up to 3 days. The glaze will soften into the cake, making it even more moist over time.

Nutritional Information (Per Serving, 1/12th of cake)

  • Calories: ~580 kcal

  • Total Fat: 27g

  • Saturated Fat: 16g

  • Cholesterol: 130mg

  • Sodium: 320mg

  • Total Carbohydrates: 82g

  • Dietary Fiber: 1g

  • Sugars: 60g

  • Protein: 6g

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