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A cake for fall, for gatherings and for the love of apples.  Apple Spice Bundt Cake with Butter Rum Glaze is full of flavor, deliciously moist, filled with apple chunks, chopped pecans and a butter rum glaze that will have you licking your plate.  

Why Is This Apple Cake The Best?

APPLES!  Once September rolls around, apples are over flowing in the markets and there are so many awesome ways to use them. I love apples in a classic pie form, but adding apples into a cake is like magic.  Apple Spice Bundt Cake is a really simple spice cake base but the addition of four cups of chopped apples really livens this cake up.  When you are mixing the batter, you might think there are to many apples, but I promise, keep adding them and each bite will remind you why you did.  

Chopped Pecans, chopped apples, cinnamon and ginger  gives this bundt cake so much personality.  Now, for the best part, the glaze that you will want to lick off of your plate. Butter Rum Glaze is the finishing touch for this Apple Spice Bundt Cake that can be drizzled or spread over the top.  

Ingredients

All Purpose Flour -The base flour for this recipe is very important to create the perfect cake crumb and texture.

Honey Crisp Apples- My favorite apple to eat and bake with. It keeps its shape and crisp texture even when baking in a cake. If you choose another apples it could add to much moisture to the cake and the apples texture will be very soft.

Rum- Paired with apples, the rum flavor in this icing is the perfect combination. I love using a dark rum and you can also use a spiced rum for a little extra pizzaz!

Step-by-Step Instructions

The Apple Spice Bundt Cake is made in a classic technique of combining the dry ingredients and then cutting the cubed butter to create a small crumb texture.

Prepare the Apple Spice Bundt Cake

Combine the dry ingredients In a mixing bowl with paddle attachment, combine the flour, sugar, baking soda, salt, cinnamon and ginger; mix on low speed just to combine

Cut in the Butter With the mixer on low medium speed, slowly add the cubed butter pieces to the flour mixture and mix until it has become a coarse crumb texture and the butter is fully incorporated 

Add the Eggs Whisk together the eggs and the vanilla extract and add into the flour and butter mixture; mix on medium speed for 2 minutes or until the batter has come together and is smooth (it will be thick)

Fold In the Apples On low speed or using a spatula, fold in the chopped apples and chopped pecans and mix until fully combined

Bake Evenly spread the cake batter into the prepared bundt pan and bake at 350 degrees F for approximately 40 minutes or until a cake tester comes out clean 

Cool Remove the bundt pan from the oven and allow the cake to cool completely before removing it from the panOnce the cake is cooled, flip the bundt pan over onto a serving dish and allow the cake to slide out

Prepare the Butter Rum Glaze

Melt The Butter In a small saucepan, combine the butter, rum and vanilla extract on low to medium heat until the butter has melted and it begins to simmer 

Add Powdered Sugar Remove the pan from the heat and whisk in the powdered sugar until smooth

Spread Immediately spread or drizzle the glaze on the top of the bundt cake and allow it to dry before serving

Expert Tips

Although this is pretty simple cake to make, take your time incorporating all the ingredients you have success!

• Be sure to all of the dry ingredients first.  A lot of cake recipes require you to cream the butter and sugar, but this recipe cuts the butter in instead of creaming it
• Make sure that the butter is cut into small cubes and added in slowly so that it creates a crumb texture
• Once you add the eggs into the flour and butter mixture it will look very thick…you are doing it right!
• The apples should be dice into ¼ inch pieces
• The glaze is one of my favorite parts of this cake, but make sure you don't make it in advance.  It will get very thick very fast
• Once you make the glaze, spread quickly and lick the spoon when you are done…its SO GOOD !

More Apple Recipes You Will Love
Apple Dumpling
French Apple Tart
Buttermilk Apple Spice Muffins 
Apple Cinnamon Crumb Cake 
Vanilla Bean Apple Butter 

Print

Apple Spice Bundt Cake with Butter Rum Glaze

A cake for fall, for gatherings and for the love of apples.  Apple Spice Bundt Cake with Butter Rum Glaze is full of flavor, deliciously moist, filled with apple chunks, chopped pecans and a butter rum glaze that will have you licking your plate.  

Course Dessert

Cuisine Dessert

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12

Calories 248kcal

Author Kristen Massad

Ingredients

Apple Spice Bundt Cake

• 1 ¾ Cup All Purpose Flour
• 1 ½ Cups Granulated Sugar
• 1 ½ Teaspoon Baking Soda
• ½ Teaspoon Salt
• ¼ Teaspoon Ground Cinnamon
• ¼ Teaspoon Ground Ginger
• ¾ Cup Unsalted Butter Cubed
• 2 Eggs
• 1 Teaspoon Vanilla Extract
• 4 Cups Honey Crisp Apples Peeled, Cored and Chopped
• 1 Cup Pecans Chopped

Butter Rum Glaze

• 3 Tablespoons Unsalted Butter
• 2 Tablespoons Spiced Rum
• ½ Teaspoon Vanilla Extract
• 1 Cup Powdered Sugar

Instructions

Prepare the Apple Spice Bundt Cake:

• Preheat oven to 350 degrees F and prepare a 10 inch bundt pan coated with butter or pan spray
• In a mixing bowl with paddle attachment, combine the flour, sugar, baking soda, salt, cinnamon and ginger; mix on low speed just to combine
• With the mixer on low medium speed, slowly add the cubed butter pieces to the flour mixture and mix until it has become a coarse crumb texture and the butter is fully incorporated 
• Whisk together the eggs and the vanilla extract and add into the flour and butter mixture; mix on medium speed for 2 minutes or until the batter has come together and is smooth (it will be thick)
• On low speed, add in the chopped apples and chopped pecans and mix until fully combined
• Evenly spread the cake batter into the prepared bundt pan
• Bake at 350 degrees F for approximately 40 minutes or until a cake tester comes out clean 
• Remove the bundt pan from the oven and allow the cake to cool completely before removing it from the panOnce the cake is cooled, flip the bundt pan over onto a serving dish and allow the cake to slide out

Prepare the Butter Rum Glaze:

• In a small saucepan, combine the butter, rum and vanilla extract on low to medium heat until the butter has melted and it begins to simmer 
• Remove the pan from the heat and whisk in the powdered sugar until smooth
• Immediately spread or drizzle the glaze on the top of the bundt cake and allow it to dry before serving

Notes

• Make sure that the butter is cut into small cubes and added in slowly so that it creates a crumb texture
• Once you add the eggs into the flour and butter mixture it will look very thick…you are doing it right!
• The apples should be dice into ¼ inch pieces
• The glaze is one of my favorite parts of this cake, but make sure you don't make it in advance.  It will get very thick very fast

Nutrition

Serving: 12g | Calories: 248kcal | Carbohydrates: 46g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 138mg | Potassium: 99mg | Fiber: 2g | Sugar: 30g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg