Name: Brown Butter Apple Bundt Cake
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 50 min
Yield: 16
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter (for browning); 3 large eggs, room temperature; 1 ½ cups (300g) packed light brown sugar; ½ cup (100g) granulated sugar; 2 teaspoons pure vanilla extract; ¾ cup (170g) sour cream or Greek yogurt, room temperature; ¼ cup (60ml) neutral oil (like vegetable or canola); 3 cups (375g) all-purpose flour; 1 teaspoon baking soda; 2 teaspoons baking powder; ½ teaspoon salt; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; 3 cups (about 3-4 medium) peeled, cored, and chopped apples (Granny Smith or Honeycrisp work great); 1 tablespoon lemon juice (for apples); 4 tablespoons (57g) unsalted butter (browned); 1 ½ cups (180g) powdered sugar, sifted; 2-4 tablespoons milk or heavy cream; 1 teaspoon vanilla extract; Pinch of salt

A decadent Brown Butter Apple Bundt Cake that combines nutty brown butter, tender spiced apples, and warm fall flavors into a moist, flavorful cake perfect for cozy gatherings.

Why You’ll Love This Recipe

This Brown Butter Apple Bundt Cake elevates a classic apple cake with the magical depth of brown butter, which adds rich, toasty, almost caramel-like notes that pair beautifully with sweet-tart apples and cozy spices like cinnamon and nutmeg.

Every bite is incredibly moist thanks to sour cream and oil in the batter, while chunks of fresh apples keep it juicy and textured. It’s stunning when baked in a Bundt pan—perfect for impressing guests without fancy decorating—and the simple glaze (or optional bourbon butterscotch drizzle) takes it over the top.

It’s easy enough for beginner bakers yet tastes bakery-level sophisticated, making it ideal for fall baking, holidays, or anytime you crave comfort in cake form. Once you try it, you’ll find yourself reaching for this recipe year after year!

Yield: 16 slices

Brown Butter Apple Bundt Cake

Nutty brown butter meets tender spiced apples in this moist, cozy fall Bundt cake.

Prep Time 25 minutes

Cook Time 1 hour 5 minutes

Additional Time 20 minutes

Total Time 1 hour 50 minutes

Ingredients

For the Cake:

1 cup (226g) unsalted butter (for browning)
3 large eggs, room temperature
1 ½ cups (300g) packed light brown sugar
½ cup (100g) granulated sugar
2 teaspoons pure vanilla extract
¾ cup (170g) sour cream or Greek yogurt, room temperature
¼ cup (60ml) neutral oil (like vegetable or canola)
3 cups (375g) all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
3 cups (about 3-4 medium) peeled, cored, and chopped apples (Granny Smith or Honeycrisp work great)
1 tablespoon lemon juice (for apples)

For the Brown Butter Glaze:

4 tablespoons (57g) unsalted butter (browned)
1 ½ cups (180g) powdered sugar, sifted
2-4 tablespoons milk or heavy cream
1 teaspoon vanilla extract
Pinch of salt

Instructions

Start with the magic of brown butter — In a light-colored saucepan over medium heat, melt 1 cup butter. Swirl gently as it foams, then watch closely until golden bits appear and it smells nutty and toasty (5-8 minutes). Pour into a heatproof bowl (including those gorgeous browned bits!) and let cool for 15-20 minutes.
Prep those apples — While butter cools, peel, core, and chop your apples into ½-inch chunks. Toss them in a bowl with lemon juice and a sprinkle of cinnamon to keep them fresh and flavorful. Set aside—this step makes a huge difference!
Preheat and prep the pan — Heat your oven to 325°F (163°C). Generously grease a 10-12 cup Bundt pan with butter, then dust with flour, tapping out excess. This ensures your cake releases like a dream.
Mix the wet ingredients — In a large bowl, whisk the cooled brown butter with brown sugar, granulated sugar, eggs, vanilla, sour cream, and oil until smooth and creamy. It’ll look glossy and smell incredible—take a moment to enjoy that aroma!
Whisk the dry ingredients — In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This even distribution of spices is key for that cozy flavor in every bite.
Combine gently — Add the dry mixture to the wet in two additions, stirring just until no streaks of flour remain. Overmixing makes it tough, so keep it light and loving!
Fold in the apples — Gently fold in the chopped apples until evenly distributed. The batter will be thick and chunky—perfect for a moist, apple-packed cake.
Bake to perfection — Spoon batter into the prepared Bundt pan, smooth the top, and bake 55-65 minutes until a toothpick in the center comes out clean or with moist crumbs. Your kitchen will smell like fall heaven!
Cool and release — Let the cake cool in the pan for 15-20 minutes, then invert onto a wire rack. If it sticks a bit, give the pan a gentle tap—patience pays off here.
Glaze and serve — For the glaze, brown 4 Tbsp butter, then whisk in powdered sugar, vanilla, salt, and enough milk for a pourable consistency. Drizzle generously over the cooled cake. Slice, savor, and watch everyone go back for seconds!

Notes

Watch the brown butter carefully to avoid burning—it can go from perfect to scorched quickly. Apples release moisture during baking, so don't skip chopping them small for even distribution. This cake is even better the next day as flavors meld. If glazing ahead, store unglazed and add fresh for best look.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 456Total Fat 21gSaturated Fat 10gUnsaturated Fat 11gCholesterol 77mgSodium 263mgCarbohydrates 59gFiber 3gSugar 21gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Brown the butter slowly over medium-low heat, swirling the pan often, until it smells nutty and turns golden-brown with dark flecks—this takes 5-8 minutes and is key for that signature flavor; don’t rush or burn it.

Let the brown butter cool slightly before adding to the batter to avoid scrambling eggs. Use room-temperature eggs and sour cream for better emulsion and a fluffier texture. Toss chopped apples in a bit of lemon juice and cinnamon to prevent browning and boost flavor.

Grease the Bundt pan generously with butter and dust with flour (or use baking spray with flour) to ensure easy release—tap out excess. Don’t overmix the batter once dry ingredients are added to keep the cake tender. Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the cake cool in the pan for 15-20 minutes before inverting to avoid sticking or collapsing. For extra shine and flavor, brush the warm cake with a simple syrup before glazing. Always sift powdered sugar for the glaze to avoid lumps.

Ingredients Notes

Unsalted butter forms the base of the brown butter—use a good-quality stick butter (European-style if possible) for richer flavor as it browns. Fresh apples like Granny Smith, Honeycrisp, or Pink Lady provide tartness and hold their shape during baking; peel and chop them into ½-inch pieces for even distribution.

Light brown sugar adds moisture and a subtle molasses depth that complements the brown butter. All-purpose flour gives structure—spoon and level it to avoid a dense cake. Baking soda and powder work together for perfect rise in this Bundt.

Warm spices (cinnamon, nutmeg, a pinch of ginger or cloves) create that classic fall aroma. Sour cream or Greek yogurt adds tang and incredible tenderness. Eggs provide lift and richness—room temp is best.

Vanilla extract enhances everything. For the glaze, powdered sugar, more brown butter, milk or cream, and vanilla create a silky drizzle; a touch of bourbon or rum is optional for grown-up flair.

Variations and Substitutions

For a spiced-up version, add ½ teaspoon ground ginger, allspice, or cardamom to the dry ingredients. Swap half the apples for pears or add chopped pecans/walnuts for crunch (toss in ¾ cup). Make it gluten-free with a 1:1 GF flour blend.

Dairy-free? Use plant-based butter and yogurt or applesauce instead of sour cream. For a lighter cake, reduce brown sugar slightly or use half applesauce/half oil. Top with a bourbon butterscotch sauce for decadence (cook brown sugar, butter, cream, and bourbon).

Skip the glaze and dust with powdered sugar or serve with vanilla ice cream/caramel sauce. Add raisins or dried cranberries soaked in rum for extra chew. For mini versions, use a muffin tin—reduce bake time to 20-25 minutes. Turn it into a layer cake by dividing batter into two pans.

Storage Options

Store the cooled, glazed cake in an airtight container at room temperature for up to 3 days (the flavors deepen beautifully). For longer freshness, refrigerate up to 5-7 days—bring to room temp before serving for best texture.

Freeze unglazed slices or whole cake (well-wrapped in plastic and foil) for up to 3 months; thaw overnight in the fridge and glaze fresh. Glaze may soften in humidity, so store in a cool, dry spot.