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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.  
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Course: Dessert
Cuisine: Dessert
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 248kcal

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
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