Glazed Apple Bundt Cake
When I reminisce about summertime as a kid, I think of the countless hours spent in my parent's pool with my siblings. We had a apple tree that produced 100's of apples every year right next to our pool, which became our go to snack in-between our cannon ball competitions and pool volleyball games.
This tree still exists and although i'm not spending hours jumping around in the pool, it's still a great snack as i'm laying on a big floatie, trying to tan. How times have changed!
My mom has always been so creative about using up all the fruit she gets from her trees and it's something i'm always trying to learn from her. Whether it's making jars of marmalade or cooking down all her tomatoes and freezing it for the winter, she's always been resourceful.
This year, we decided to cook down most of our apples into apple pie filling and freeze it. This is great for crisps, crumbles, and pies. We also make other desserts, like this glazed apple bundt cake, which is one of my favorites! I like a lot of apple chunks in my cake, but feel free to use less if you would like. This cake is moist and the caramel glaze pairs perfectly with the apples!
- 3 cups all-purpose flour
- 1 tbsp ground cinnamon
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 and 1/4 cups canola or vegetable oil
- 1/2 cup Greek yogurt (full fat)
- 1 and 1/2 cups packed light or dark brown sugar
- 3 large eggs
- 1 Tablespoon vanilla extract
- 3 medium apples, peeled and chopped into small chunks
- 1 cup dark brown sugar
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 2/3 cup confectioners sugar
- Preheat oven to 325F degrees. Grease bundt pan with nonstick spray. Set aside.
- In a large bowl, whisk flour, cinnamon, backing soda, nutmeg, and salt together until combined. Set aside. In a medium bowl, whisk oil, yogurt, brown sugar, eggs, and vanilla together until combined.
- Pour the wet ingredients into the dry ingredients and slowly whisk until no large lumps remain. Do not over mix.
- Carefully fold in the apple chunks until just combined
- Spoon the batter into the prepared bundt pan. Bake for 50-60 minutes or until a toothpick inserted in the cake comes out clean. Cover the cake loosely with aluminum foil halfway through to prevent heavy browning on top.
- Allow the cake to cool in the pan, then invert onto a serving plate once cooled.
- While it's cooling, prepare the glaze. Combine the brown sugar, butter, and heavy cream in a small saucepan over medium heat. Bring to a boil, whisking the mixture. Allow to boil for 1 minute without stirring, then turn the heat down to low and simmer for 1 minute.
- Remove from heat and whisk in the confectioners sugar. Allow glaze to cool to thicken for 10 minutes before spooning it over the cake.