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Leanne’s Apple Bundt Cake with Apple Butter Bourbon Glaze

A moist, cake bursting with apple flavour from both chopped apples and applesauce.

  • Total Time: 1 hour 35 minutes



For the cake

  • 3/4 c (178 ml) vegetable oil
  • 1 1/2 c (300 g) sugar
  • 3 large eggs
  • 1 c (237 ml) apple sauce
  • 2 tsp (10 ml) vanilla
  • 3 c (375 g flour)
  • 1 tsp (10 g) baking soda
  • 1/2 (5 g) tsp salt
  • 2 tsp (10 g) cinnamon
  • 3 c (360 g) chopped apple (about 3 apples)
  • 1 c (125 g) chopped pecans or walnuts

For the glaze

  • 1 c (125 g) confectioner’s sugar
  • 1/4 c (60 ml) apple butter
  • 1 tsp (10 ml) Bourbon or Calvados


Prepare the cake

  1. Preheat oven to 325°F regular or 300°F convection.
  2. Grease and flour a Bundt pan (or spray with a good quality baking spray like Bak-Klene from Williams Sonoma)
  3. Peel and chop the apples into 1/2″ dice. Set aside.
  4. Combine the oil and sugar and beat until well combined. Add the eggs one at a time and beat until fluffy. Mix in the vanilla and the apple sauce.
  5. Add the baking soda, salt and cinnamon to the flour and stir until well combined. Add to the wet ingredients in three batches, beating well after each addition.
  6. Fold in the apples and pecans.
  7. Transfer the batter to the greased and floured Bundt pan. Smooth the top gently.
  8. Bake in the oven for approximately 1 hour and 15 minutes, or until a toothpick inserted comes out clean.
  9. Let cool for about 15 minutes and then gently decant the cake from the pan onto a cooling rack. Let cool completely and drizzle with the glaze.


  • I used a combination of Granny Smith and Gala apples, for a combination of tart and sweeter apples.
  • Author: Helen Kain
  • Prep Time: 20
  • Cook Time: 75