Brown Butter Apple Bundt Cake

This cake’s an easy yet stunning treat, super moist with a gentle spice, carrying that caramel-like touch from the brown butter. It’s wrapped in a crispy cinnamon sugar glaze for that ultimate autumn cake!

Brown Butter Apple Bundt Cake

Brown Butter Apple Bundt Cake


  • Sponge:
  • 2 3/4 cups self-rising flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup light brown sugar
  • 1 1/4 cups milk (I used soy) + 1 teaspoon vinegar
  • 1/2 cup yogurt (I used soy)
  • 3 1/2 tablespoons brown butter
  • 2 apples, grated
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • Glaze:
  • 1 2/3 cups icing sugar
  • 1/4 cup milk
  • 1 teaspoon ground cinnamon


    Begin by browning the butter for the sponge.
    Melt the butter in a saucepan, stirring continuously.
    Once melted, the butter will foam and then settle. Keep an eye as the bottom of the pan starts to form lightly browned specks.
    Take it off the heat and let it cool.
    Preheat the oven to 170°C (340°F) with the fan on.
    Line and lightly grease a bundt baking pan.
    Combine milk and vinegar, set it aside for 10 minutes.
    Once thickened, pour it into a large mixing bowl, then add the remaining wet ingredients.
    Sift the dry ingredients using a sieve into the mix.
    Gently mix until just combined.
    Pour the batter into your baking tin.
    Bake for 35-40 minutes, or until the center of the cake is set and risen well.
    A few minutes before the cake's done, prepare the glaze by mixing powdered sugar, milk, and cinnamon in a medium bowl until smooth.
    When the cake is finished, flip it upside down onto a plate. Let it cool for 15 minutes before removing the pan.
    Pour the glaze over the top of the cake, spreading to cover it entirely.
    Let the glaze set for about 20 minutes before serving.

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