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Spiced Apple Streusel Brown Sugar Bundt Cake with Cinnamon Icing

Shanna
A moist and delicious brown sugar bundt cake with warm fall spices, a brown sugar, pecan and apple streusel filling and iced with a tangy vanilla cinnamon icing. If fall was a flavor, this cake would be it.
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Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Additional Time 4 hours
Total Time 5 hours 50 minutes

Ingredients
  

For the Streusel Filling:

  • 1 cup light brown sugar 208 g
  • ¾ cup all purpose flour 97 g
  • 1 ½ teaspoons cinnamon
  • ½ teaspoons nutmeg
  • 6 tablespoons cold unsalted butter cut into small pieces (85g)
  • ¼ teaspoon salt
  • ¾ c chopped pecans 70 grams
  • 1 ½ cups of finely diced and peeled apples Pink Lady, Gala, Granny Smith (170 grams)
  • 1 tablespoon lemon juice

For the Bundt Cake:

  • 422 g all purpose flour (3 ¼ cups)
  • 364 g light brown sugar 364 grams (1 ¾ cups)
  • 2 teaspoons cinnamon
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon Kosher salt
  • 168 g butter cut into tablespoon sized pieces, room temperature (¾ cup)
  • 3 large eggs room temperature
  • 226 g greek yogurt 226 grams, room temperature (1 cup)
  • 157 ml apple cider 157 ml (Apple cider - NOT apple cider vinegar), room temperature (⅔ cup)
  • 2 teaspoons vanilla

For the Icing:

  • 180 g Powdered Sugar/confectioners sugar ( 1 ½ cups)
  • 2 Tablespoons heavy cream
  • 2 teaspoons cinnamon
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

Instructions
 

Make the Streusel First:

  • In a small bowl combine the sugar, flour, spices and butter and mix well with a fork until butter is completely combined. Stir in chopped pecans.Keep chilled until ready to use. 
  • Peel and finely dice the apples and place in a separate bowl, add a tablespoon of lemon juice and stir. Keep both the streusel and apples chilled until ready to use. 

Prepare Bundt Cake Pan and Oven:

  • Preheat the oven to 350 deg F. Butter a 12 cup bundt pan very well and then coat with flour, tap the sides and shake out the excess flour. Or use cake release and add flour. 
  • In a medium bowl whisk the eggs well, then add the Greek yogurt, apple cider the vanilla extract and mix well again. Set aside.

Make the Bundt Cake:

  • In a bowl of a stand mixer, or large bowl if using a hand mixer, combine the flour, brown sugar, cinnamon, baking powder and baking soda and salt. Turn mixer on low and mix until just combined. 
  • Add in the butter one tablespoon at a time and mix on low until well combined. It will resemble wet sand.
  • Slowly add in the egg mixture and beat on low, stopping to scrape down the sides of the bowl. Once all is combined, raise speed to medium and mix for another 30 seconds. Scrape down the bowl again to make sure it is well mixed. 
  • Pour two-thirds of the batter into the bundt pan, making sure it is spread evenly.  Add in either one-third to half the streusel, then the apples and then the remaining third or rest of the streusel. If filling with all the streusel add the with remaining batter and carefully spread it so no streusel is showing. If adding streusel to the top, fill the top with the remaining batter then sprinkle the rest of the streusel over the top.
  • Bake for 70 minutes or until a toothpick comes out clean. If the top is starting to brown too much and the middle isn’t done yet cover with a piece of foil until done.
  • Let cool in the pan for 10 min then flip onto a wire cooling rack a cake plate or serving platter and carefully remove bundt pan. Let cool completely before icing. Around 4 hours. You can wrap the cake in plastic wrap and store at room temperature overnight before icing. 

Make the Icing and Serve:

  • To make the icing combine all the ingredients and mix well using a whisk until smooth. Drizzle  or pour over the top of the cake. Serve cake at room temperature. This cake keeps well in an airtight container at room temperature for three to four days. 

Notes

If it’s your first time making this recipe then make sure you read all of the information in the main post as it includes lots of additional tips, as well as the answers to some common questions.
If you have any further questions then do let me know in the comments and or email me [email protected] and I’ll do my best to help.
If you choose to make substitutions to the recipe that I have not tested yet please do so at your own risk. I cannot guarantee the same results if you change a lot of the ingredients or method. However, if any of your changes are successful I would love to hear about it and will add to my recipe notes for other readers to try as well.