Glazed Apple Bundt Cake

Happy Fall!! There’s something I truly love about old fashioned desserts, they are just so nostalgic and bring back so many memories. This apple bundt cake is rich, dense, packed with grated apples and warm spices. The best kind of cake to bake in fall just to make the house extra cozy. Plus it smells incredible. Sweetened up with a brown butter bourbon glaze to finish it off. Depending on the size of bundt pan used it could take close to an hour in the oven.

Apple Cake

• 3 cups all-purpose flour
• 1 tsp. baking soda
• 1 tbsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1/2 tsp. salt
• 1 1/4 cup neutral oil
• 1/2 cup sour cream or Greek yogurt
• 1 1/4 cup packed brown sugar
• 1/2 cup. granulated sugar
• 3 large eggs
• 1 tbsp. vanilla extract
• 3 cups, peeled and grated apples

Brown Butter Bourbon Glaze

• 1/4 cup butter
• 2 tbsp bourbon
• 1 cup light brown sugar
• 1/2 cup heavy cream
• 1/2 cup powdered sugar

Directions

Preheat the oven to 325 degrees.

Spray a 10-12 inch bundt pan with nonstick spray and set aside.

In a medium bowl whisk together flour, baking soda, spices, and salt. Set aside. Then in a stand mixer with a paddle attachment mix together the oil, yogurt, brown sugar, granulated sugar, eggs and vanilla. Mix until combined and smooth.

Pour the dry ingredients into the batter and continue to mix until its smooth about 2 minutes. Don’t over mix it and use a rubber spatula to scrape down the sides and make sure everything is incorporated. Then carefully fold in the apples. Pour the batter into the prepared cake pan set it on a rimmed baking pan and bake in the oven for about 55-70 minutes or until a toothpick inserted comes out clean. The baking times will vary depending on how big the bundt pan is. You can always cover the pan with aluminum foil if it starts to get to brown.

Allow the cake to slightly cool on a wire rack and then invert onto a serving plate.

Brown Butter Bourbon Glaze– for the glaze, melt the butter in a sauce pan until it starts to get foamy and the bottom starts to turn brown. CAREFULLY pour the bourbon into the HOT butter and let the alcohol burn off, it will ignite in the pan for a second. So be careful! Add in the brown sugar, powdered sugar and heavy cream. Whisk on low until it starts to thicken and become smooth. Remove from heat and let it cool and thicken up for a couple minutes. Spoon over the cake right before serving. If it thickened too much as it cooled warm it in the microwave for 15 seconds and stir until smooth.

This cake is fantastic served warm, room temperature or cold. Store in an air tight container at room temperature for up to 3 days, and in the fridge for up to five days.