Brown Sugar Apple Bundt Cake

Brown butter sweet glaze on a moist apple cinnamon cake! With real apple chunks!

Apple Chunks & Brown Butter Glaze

About the Cake

This bundt cake is moist but firm and holds such treasures inside with each apple chunk; soft and sweet. there are flavours of cinnamon and brown sugar and of course that wonderful brown buttered apple glaze; thick and delicious!

This cake is for those who love apple pie filing flavours but maybe not the crust. Or for those who enjoy a lovely slab of cake with tea time, but want a change from typical vanilla and chocolate. The apple chunks will surely remind you of apple pie, and the moist texture will compliment any tea time dessert.

Can you see the apple chunks?!

The Method:

The Cake:

Firstly the flour, baking soda, cinnamon, nutmeg, and salt are whisked together in a medium bowl. Set aside.

Next, the oil, yogurt, brown sugar, granulated sugar and eggs are all mixed thoroughly with the addition of vanilla, and the wet mixture is made.

Then three apples are peeled and diced into about dime sized chunks and folded in as the flour and wet mixture are combined.

Brown sugar glaze:

While the cake cools the luscious sweet glaze is made. firstly the unsalted butter and heavy cream are melted and heated in a saucepan. Once simmering the brown sugar and confectioners sugar are added. after simmering for a few minutes the glaze thickens and is complete!

Can I use any Apples for this cake?

Absolutely. Granny smith apples are the type I used and I think they truly offer the most sweetness. However, any type will work -even green apples or red delicious. Please note that different apples provide different flavour outcomes. A green apple may be more sour than that of a red delicious being more tart. Choose your favourite apple and you will love this cake!

Do I really need glaze?

Well, No. This cake is splendid and sweet enough on its own. However, If you are going to make a delicious cake with cinnamon spice flavours, then why not make a glaze to make it taste even sweeter. Plus the glaze is just so much fun to pour on top! especially on a bundt cake. it provides that moisture, flavour, and fun we all need!

The Recipe: This wonderful recipe is originally from Sally’s Baking Addiction!

prep timebake timetotal time
15 miuntes40-45 miuntes1 hour + cooling time
yields one large bundt cake

Brown Sugar Apple Bundt Cake

Ingredients:

  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/4 cups canola oil
  • 1/2 cup plain yogurt
  • 1 1/4 cups brown sugar *light or dark*
  • 1/2 cup granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 3 apples peeled and chopped

Glaze:

  • 1 cup brown sugar
  • 1/4 cup unsalted butter
  • 1/2 cup heavy cream
  • 1/2 confectioners sugar

Procedure:

Preheat oven to 350 Degrees F (177 c) and grease with butter or oil your bundt cake pan. Set aside.

In a large bowl prepare the dry ingredients. Sift and whisk together the flour, baking soda, ground cinnamon, ground nutmeg, and salt. Once mixed set aside.

In a medium bowl prepare the wet mixture. Firstly mix the brown sugar, granulated sugar, and oil. Add the eggs and vanilla. Combine well and make sure there are no clumps, particularly from the dark brown sugar.

Now combine the wet and dry mixtures. Use a rubber spatula to fold the wet into the dry. Now add the yogurt to help the batter become more smooth.

Finally, peel and chop the apples into a medium sized dice and fold into the batter.

pour the batter into your pre- prepared bundt pan and bake!

Bake for ~40-45 minutes or until a toothpick comes out clean and the cake looks golden!

The Brown Butter Glaze:

in a medium saucepan on the stove top start by melted the butter completely. add the brown sugar and confectioners sugar and bring to a boil. once at a boil turn to low and simmer for 5 minutes. After the shimmering, add the heavy cream and simmer for another 3 minutes on low. Pour into a cream pitcher or bowl! let cool!

Once the cake comes out of the oven let it cool until warm and pour that delicious glaze on-top.

slice. eat. enjoy.

Happy Baking!

Classic Glazed Cinnamon Rolls

Your mouth will start to drool as these Cinnamon Rolls bake ! Truly a classic recipe that will impress the picky eaters as well as the sweet tooth eaters! Cinnamon, Browns sugar, butter, and that sweet sweet glaze, What’s not to love! So, Thrown on that apron and let’s get baking ๐Ÿ™‚

The Method:

This recipe has a few crucial steps that are simply enough to master and create Classic Cinnamon buns just as you like them!

  1. The dough. It is so very important to allow the dough time to to rise and “set up” before you roll, spread, and cut into it. Moreover, please do not cut the time allotted for the dough to rise.

2. Kneading the dough. You will be amazed to see how the feeling of the dough will transform in only a few minutes of kneading, or allowing the stand mix to knead for you ๐Ÿ™‚ The elasticity rebounds and the dough becomes a more smooth and workable dough after kneading. The key word: workable. We will be rolling the dough out, and therefore want it to become easy to maneuver. Kneading is your friend.

3.Roll and sprinkle. Here comes the fun! After all the rest and prep the dough is ready to be rolled, buttered, and cinnamon sugared. While rolling out the dough, it is at it’s largest once you can no longer roll and it starts to slink back. Note: The butter spread on the rolled out dough will see a lot. I assure you, the tase is worth the absorbent amount!

4.The slice. The part is pure magic! Seeing those cinnamon brown sugar swirls is just lovely. Tip: If you prefer larger rolls roll up the dough starting from the shorter end. (Ex) if it is ~14×9 inch larger rolls would be starting the roll up from the 9 inch side) Or more but smaller rolls would be starting the roll from the (14 inch side)

5. The last rise. Once cut and placed in the baking dish/pan, it is wise to let the rolls rise fro a further 20 mins. I have done this in the past and other times not, but find there is only slight difference. If you have the patience it is best, but not absolutely crucial !

6. Bake. Glaze. Enjoy

The Recipe:

Classic Cinnamon Rolls

Prep timeBake time Total Time
2 hrs~30-35 mins~2 30 mins
Yields 12 Medium or 8 Large rolls

Ingredients:

For The Dough:

  • 3/4 cup Warm milk (whole milk 2%)
  • 2 1/4 tsp quick rise or active yeast
  • 1/4 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 1/4 cup unsalted butter
  • 3 cups flour + extra for dusting and rolling
  • 3/4 tsp salt

For the Filling:

  • 2/3 light or dark brown sugar
  • 1 1/2 Tbsp ground cinnamon
  • 1/4 cup unsalted butter softened

Cream Cheese Frosting:

  • 4 0z cream cheese
  • 3 Tbsp unsalted butter
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract

OR Glaze Icing

  • 3/4 cup powdered sugar
  • 1/4 tsp vanilla extract
  • 1 Tbsp unsalted butter
  • 1-2 Tbsp water

Procedure:

Step 1)

Warm the milk so that it is warm but not too hot. This can be done in the microwave for ~40-45 seconds. This can also be done in a saucepan. The milk is perfect when small bubbles form, but it is not foamy over. Add the warm milk to a large bowl ( or stand mixer bowl if you have one) with the yeast. Add the sugar, egg, egg yolk, and melted butter. Mix until combined. Once done, add the flour and salt and mix until Dough starts to take a ball like shape.

Step 2)

Kneading the dough: Using a stand mixer you can add the attachment and knead for 8 minutes on medium. Or use your hands and knead for 8-10 minutes on a lightly floured surface. You will need to add flour as you knead ( It will be sticky). Do not fear adding flour as you knead.

Step 3)

Let it rise: Place the dough into a large bowl and cover with a tea towel. It will need 1 1/2 – 2 hours to rise (or once doubled in size) however, it can sit longer. A nice humid place for it to rise is in the oven on a super low temperature such as “keep Warm” or 150-175 degrees.

Step 4)

Now, Roll the dough on a floured surface into a ~14×9 inch rectangle. Spread the butter on the rectangle like spreading butter on bread. Leave a smaller un-butter frame around the edges. Sprinkle the cinnamon filling evenly all over in the same spots as the butter.

Step 5)

Roll up the dough: Start from the longer side (14 inch) if you want more but smaller rolls. Or start from the smaller (9inch) side if you want less but larger rolls ๐Ÿ™‚ Slice and place in greased or parchment lined pan.

Step 6)

Preheat oven to 350 Degrees F. Bake for 20-25 minutes or until golden as you desire ๐Ÿ™‚ Let cool for 5 mins . Enjoy!

The Cream Cheese Frosting or Glaze

Steps)

For either recipe mix all ingredients in the order they are listed. mix until clumps are gone.

*note: icing often has different consistencies based on preference. More or less water may be needed for desired thicknesses*

Classic Glazed Cinnamon Rolls

Your mouth will start to drool as these Cinnamon Rolls bake ! Truly a classic recipe that will impress the picky eaters as well as the sweet tooth eaters! Cinnamon, Browns sugar, butter, and that sweet sweet glaze, What’s not to love! So, Thrown on that apron and let’s get baking ๐Ÿ™‚

The Method:

This recipe has a few crucial steps that are simply enough to master and create Classic Cinnamon buns just as you like them!

  1. The dough. It is so very important to allow the dough time to to rise and “set up” before you roll, spread, and cut into it. Moreover, please do not cut the time allotted for the dough to rise.

2. Kneading the dough. You will be amazed to see how the feeling of the dough will transform in only a few minutes of kneading, or allowing the stand mix to knead for you ๐Ÿ™‚ The elasticity rebounds and the dough becomes a more smooth and workable dough after kneading. The key word: workable. We will be rolling the dough out, and therefore want it to become easy to maneuver. Kneading is your friend.

3.Roll and sprinkle. Here comes the fun! After all the rest and prep the dough is ready to be rolled, buttered, and cinnamon sugared. While rolling out the dough, it is at it’s largest once you can no longer roll and it starts to slink back. Note: The butter spread on the rolled out dough will see a lot. I assure you, the tase is worth the absorbent amount!

4.The slice. The part is pure magic! Seeing those cinnamon brown sugar swirls is just lovely. Tip: If you prefer larger rolls roll up the dough starting from the shorter end. (Ex) if it is ~14×9 inch larger rolls would be starting the roll up from the 9 inch side) Or more but smaller rolls would be starting the roll from the (14 inch side)

5. The last rise. Once cut and placed in the baking dish/pan, it is wise to let the rolls rise fro a further 20 mins. I have done this in the past and other times not, but find there is only slight difference. If you have the patience it is best, but not absolutely crucial !

6. Bake. Glaze. Enjoy

The Recipe:

Classic Cinnamon Rolls

Prep timeBake time Total Time
2 hrs~30-35 mins~2 30 mins
Yields 12 Medium or 8 Large rolls

Ingredients:

For The Dough:

  • 3/4 cup Warm milk (whole milk 2%)
  • 2 1/4 tsp quick rise or active yeast
  • 1/4 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 1/4 cup unsalted butter
  • 3 cups flour + extra for dusting and rolling
  • 3/4 tsp salt

For the Filling:

  • 2/3 light or dark brown sugar
  • 1 1/2 Tbsp ground cinnamon
  • 1/4 cup unsalted butter softened

Cream Cheese Frosting:

  • 4 0z cream cheese
  • 3 Tbsp unsalted butter
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract

OR Glaze Icing

  • 3/4 cup powdered sugar
  • 1/4 tsp vanilla extract
  • 1 Tbsp unsalted butter
  • 1-2 Tbsp water

Procedure:

Step 1)

Warm the milk so that it is warm but not too hot. This can be done in the microwave for ~40-45 seconds. This can also be done in a saucepan. The milk is perfect when small bubbles form, but it is not foamy over. Add the warm milk to a large bowl ( or stand mixer bowl if you have one) with the yeast. Add the sugar, egg, egg yolk, and melted butter. Mix until combined. Once done, add the flour and salt and mix until Dough starts to take a ball like shape.

Step 2)

Kneading the dough: Using a stand mixer you can add the attachment and knead for 8 minutes on medium. Or use your hands and knead for 8-10 minutes on a lightly floured surface. You will need to add flour as you knead ( It will be sticky). Do not fear adding flour as you knead.

Step 3)

Let it rise: Place the dough into a large bowl and cover with a tea towel. It will need 1 1/2 – 2 hours to rise (or once doubled in size) however, it can sit longer. A nice humid place for it to rise is in the oven on a super low temperature such as “keep Warm” or 150-175 degrees.

Step 4)

Now, Roll the dough on a floured surface into a ~14×9 inch rectangle. Spread the butter on the rectangle like spreading butter on bread. Leave a smaller un-butter frame around the edges. Sprinkle the cinnamon filling evenly all over in the same spots as the butter.

Step 5)

Roll up the dough: Start from the longer side (14 inch) if you want more but smaller rolls. Or start from the smaller (9inch) side if you want less but larger rolls ๐Ÿ™‚ Slice and place in greased or parchment lined pan.

Step 6)

Preheat oven to 350 Degrees F. Bake for 20-25 minutes or until golden as you desire ๐Ÿ™‚ Let cool for 5 mins . Enjoy!

The Cream Cheese Frosting or Glaze

Steps)

For either recipe mix all ingredients in the order they are listed. mix until clumps are gone.

*note: icing often has different consistencies based on preference. More or less water may be needed for desired thicknesses*