Daily Special: Apple Bundt with Cinnamon Glaze

Apple Bundt with Cinnamon Glaze by Chef Christine Guerriero, Sweet Lorraine's Bakery.

Bundt Ingredients:

  • 1/3 cup of granulated sugar
  • 1 ¼ lbs. granny smith apples, peeled, cored and sliced
  • 2 sticks unsalted butter
  • 3 cups AP flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tbsp ground cinnamon
  • ½ tsp baking soda
  • ¼ tsp ground nutmeg
  • 1 ¾ cups brown sugar
  • ¼ cup honey
  • 4 large eggs
  • ½ cup milk

Cinnamon Glaze Ingredients:

  • 1 cup Powdered Sugar
  • 2 tbsp water or milk
  • Ground cinnamon to taste


  1. In a saucepan, combine apples, granulated sugar and cinnamon.
  2. Cook over medium-high heat stirring occasionally until apples are soft, and liquid cooks down.
  3. Put aside apples and let them completely cool. You can cook these ahead of time and keep them in the fridge until ready to make batter.
  4. In a mixing bowl fitted w/ a paddle attachment, cream butter, brown sugar, and honey until light and fluffy.
  5. Add eggs and milk one at a time until completely emulsified.
  6. Add flour mixture (AP Flour, Cinnamon, Salt, Baking Powder and Nutmeg) into butter mixture, mix until combined.
  7. Add cooled apples.
  8. Pipe or scoop into a buttered and floured bundt pan.
  9. Bake at 325 degrees for 30-40 minutes rotating half way through baking time.  Test w/ toothpick or knife. If they come out clean then, the bundt is done.
  10. Let cool completely before unmolding from pan.
  11. Once completely cooled, make glaze by mixing powdered sugar with water/milk until consistency where you want it, then add cinnamon.
  12. Drizzle over bundt cake.