Brown Sugar Apple Cinnamon Bundt Cake with Caramel Icing
Moist homemade apple cinnamon bundt cake, perfect for breakfast, snack or dessert.
Prep Time15 mins
Cook Time40 mins
Total Time1 hr
- 3/4 C light brown sugar
- 1/4 C unsalted butter softened
- 1/2 C vanilla yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1 1/2 C all purpose flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 1/2 C apples peeled and chopped
- 1 C powdered sugar
- 1-2 Tbsp water
- 1/2 tsp caramel extract
Preheat oven to 350°F. Lightly grease an 8-inch bundt pan.
In a large bowl or stand mixer, cream together sugar, butter and yogurt until smooth. Add eggs and vanilla, mixing until just dispersed. Add in remaining dry ingredients, minus apples. Mixing until creamy. Finally mix in chopped apples.
Spread batter evenly in prepared bundt pan. Bake for 40-50 minutes or until golden brown and a cake tester inserted comes out clean.
Rest cake in pan for 2 minutes prior to inverting onto a parchment lined cooling rack or cake stand. Cool completely prior to slicing. Store in an airtight container.
Prepare the icing by mixing together powdered sugar, water and caramel extract until smooth and a thin consistency. Drizzle over cake prior to serving.
Measure your bundt pan before beginning. This recipe calls for an 8-inch or 6-cup capacity bundt pan.
An original recipe from Baked by Rachel