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Top view of Chai Apple BundtCake with apple slices in the middle

Chai Apple Bundt Cake Recipe

This Chai Apple Bundt Cake recipe celebrates the flavors of fall. The warm spices, tart apples and soft texture all come together beautifully to create a heavenly dessert. You can make it ahead and it's lovely for a crowd!

Course Dessert
Cuisine American
Keyword apple recipes, desserts for a group
Prep Time 35 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 55 minutes
Servings 12
Calories 470 kcal
Author Valentina K. Wein

Ingredients

For the cake

  • 1 cup plus 2 teaspoons unsalted butter, melted, divided
  • cups granulated sugar
  • 2 cups all-purpose flour
  • teaspoons baking soda
  • 1 teaspoon salt
  • teaspoon ground cardamom
  • teaspoon ground cinnamon
  • teaspoon ground ginger
  • teaspoon ground cloves
  • ¼ teaspoon finely ground black pepper
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 4 cups Fuji or Granny Smith apples (about 3 apples), peeled and thinly sliced (about 1/8-inch thick)

For the glaze

  • 6 tablespoons unsalted butter
  • 3 tablespoons water
  • ¾ cup plus 1 tablespoon powdered sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground ginger

Instructions

For the cake

  1. Preheat the oven to 350°F.

  2. Use a pastry brush to grease a bundt pan with the 2 teaspoons of the melted butter.

  3. In a large mixing bowl, add the sugar, flour, baking soda, salt and spices. Mix until well combined. Make a small well in the center and set aside.

  4. Add the remaining 1 cup of melted butter to another mixing bowl. Whisk in the eggs and vanilla until smooth. Add the apple slices and mix just to incorporate them evenly.

  5. Pour the wet apple mixture into the well in the dry ingredients. Fold to blend. This is a thick batter, so you might need to use your hands for this part, and many of the apple slices might break -- that's okay!

  6. Add the batter to the buttered bundt pan and bake in the 350°F preheated oven until the cake no longer jiggles, is lightly browned, and is beginning to crack on top -- about 50 minutes. (If you're not sure if it's done, stick a long wooden skewer in the cake -- if it comes out clean, or almost clean, the cake is done.)

  7. Let the cake cool in the pan for about 30 minutes, then use a cooling rack to invert it, and place it on a foil-lined sheet pan.

For the glaze

  1. Melt the butter in a small saucepan. Add the water, sugar and spices, and use a whisk to mix until it's smooth.

  2. Drizzle the glaze over the cake while it's still warm, a little bit at a time. Some will seep into the cake, and some will drip down the sides and into the center, falling onto the foil. Let it sit for a few minutes and repeat this process at least twice more. You can use a spoon to scoop up the glaze from the foil and drizzle it over the cake again. (Anything left after this can be saved for an ice cream topping.) Slice and serve!