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Apple Cinnamon Bundt Cake with Vanilla Glaze

A warmly spiced, ultra-moist bundt cake loaded with tender apple chunks and finished with a thick vanilla glaze that sets into every ridge. The kind of cake that disappears fast — it's just as good the next day sliced cold straight from the counter.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
servings12 serves
saltyginger.comAngie Dixon
Cost 9

Ingredients
  

Cake

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 1 ½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup vegetable oil
  • 3 large eggs room temperature
  • 2 teaspoon vanilla extract
  • ½ cup sour cream
  • 3 cups apples peeled and diced (about 3 medium apples)

Vanilla Glaze

  • 1 ½ cups powdered sugar sifted
  • 3 –4 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  • Preheat the oven to 350°F. Grease a 10–12 cup bundt pan thoroughly with softened butter, then dust with flour. Tap out any excess.
  • In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice. Set aside.
  • In a separate large bowl, whisk together the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and sour cream.
  • Add the dry ingredients to the wet ingredients in two additions, folding with a rubber spatula until just combined — do not overmix.
  • Fold in the diced apples. The batter will be thick.
  • Scrape the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, until a skewer inserted into the thickest part comes out clean and the top is deep golden brown.
  • Cool in the pan on a wire rack for 15 minutes, then carefully invert onto the rack and cool completely before glazing.
  • Whisk together the powdered sugar, milk, vanilla, and salt until smooth. Add milk a teaspoon at a time until you reach a thick but pourable consistency. Drizzle generously over the cooled cake.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.