Apple Bundt Cake with Brown Butter Vanilla Bean Glaze
Yield: 12 servings
This easy apple bundt cake is topped with a smooth and creamy brown butter vanilla glaze. You'll love how much apple flavor is stuffed into this cozy fall dessert!
Ingredients
for the apple Bundt cake:
- 1 tablespoon unsalted butter + some flour to prepare the pan
- 4 medium-sized tart apples peeled, cored & shredded (use the big holes on a box grater) to make about 3.5 cups shredded apples - I recommend Haralson, Honeycrisp, or Granny Smith apples, or a combination of them
- 1 tablespoon freshly squeezed lemon juice
- 1 ⅓ cups white sugar divided
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- ½ teaspoon mace
- ¼ teaspoon nutmeg
- 1 teaspoon kosher salt
- 1 cup brown sugar
- ½ cup vegetable oil
- ½ cup smooth unsweetened applesauce
- 4 large eggs
- ½ cup fresh pressed apple cider
- 2 teaspoons pure vanilla extract
for the brown butter vanilla bean glaze:
- 2 to 3 tablespoons half and half
- 2 cups powdered sugar sifted
- vanilla bean seeds scraped from 1/2 a vanilla bean split bean lengthwise and scrape out seeds
- 4 ounces unsalted butter
- 2 teaspoons pure vanilla extract
Instructions
For the apple bundt cake:
- Preheat oven to 350° F. Prepare a 12-cup bundt pan by schmearing butter over every little nook and cranny of its interior. Then, add some flour and tilt your pan so flour sticks to all of the buttery surface. Set pan aside.
- In a medium bowl, stir the shredded apple with lemon juice and 1/3 cup of the white sugar. Set aside.
- In another medium bowl, whisk together the flour, baking powder, cinnamon, mace, nutmeg, and salt. Set aside.
- In the bowl of a stand mixer, combine the remaining 1 cup white sugar, brown sugar, oil, applesauce, eggs, apple cider, and vanilla. Mix to combine. Then add the flour mixture and combine once again.
- Add the apples and mix on medium-low speed until the apples are evenly distributed. Pour batter into prepared Bundt pan and bake for 1 hour, or until a toothpick comes out of the cake clean. Cool the cake in the pan for 10 minutes, then invert it onto your serving platter. **If you are going to top the cake with the glaze, start making the glaze immediately, while the cake is still warm!
For the brown butter vanilla bean glaze:
- First, pour 3 tablespoons of half and half into a small bowl and set aside. This is just to take the chill off while you prepare the rest of the glaze.
- In a medium mixing bowl, combine the sifted (don't skip the sifting!) powdered sugar and vanilla bean seeds. Set aside.
- In a large saucepan over medium-low heat, warm the butter until golden brown. It should smell delicious and toasty. If it smells burnt, you went too far! This should take about 6 to 8 minutes.
- Carefully pour browned butter into the powdered sugar and vanilla bean seeds, leaving any overly darkened butter sediment behind in the saucepan. Add 2 tablespoons of the half and half, then add the vanilla. Stir vigorously until smooth. You want the glaze to be somewhat thick, but easily pourable. If it seems too thick, add the remaining tablespoon of half and half.
- Pour the glaze over the cake while both the glaze and cake are still warm. The glaze cools quickly, so don't delay!
- Let the glaze set. Then slice your cake and enjoy! The cake fares well on the counter for a few days, covered with a cake dome.
Notes
How to store:
- Counter. This cake fares very well on the counter for up to 3 days, in an airtight container or covered with a cake dome.
- Refrigerator. You can also store the cake in the fridge for up to 5 days, in a covered container.
- Freezer. You can freeze this cake whole or cut it into individual slices. Place the cake in a freezer-safe container. If freezing individual slices, separate any layers of cake with parchment paper. The cake freezes well for up to 3 months. When you're ready to eat it, defrost it in the fridge overnight or on the counter for a few hours.
Nutrition Information:
Serving: 1 Calories: 624kcal Carbohydrates: 105g Protein: 7g Fat: 21g Saturated Fat: 7g Polyunsaturated Fat: 12g Cholesterol: 87mg Sodium: 353mg Fiber: 4g Sugar: 68g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.