Brown Sugar Apple Cinnamon Bundt Cake with Caramel Icing
Moist homemade apple cinnamon bundt cake, perfect for breakfast, snack or dessert.
Ingredients
Cake:
- 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
Icing:
- 1 C powdered sugar
- 1-2 Tbsp water
- 1/2 tsp caramel extract
Instructions
- 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.
Notes
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
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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