This classic, moist Bundt cake will fill your home with the scent of comfort food.
Ingredients
-
2 ½ cups all-purpose flour
-
1 tablespoon ground cinnamon
-
2 teaspoons baking powder
-
1 teaspoon salt
-
½ teaspoon baking soda
-
1 cup (2 sticks) unsalted butter, melted
-
1 ½ cups packed light-brown sugar
-
4 large eggs
-
6 Granny Smith apples, peeled, cored, and sliced ¼ inch thick
-
1 cup confectioners' sugar
-
1 to 2 tablespoons water
Directions
-
Preheat oven to 350 degrees. Make the cake: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.
-
In a large bowl, combine butter, brown sugar, and eggs. Whisk until smooth. Gradually whisk in dry ingredients just until combined (do not overmix). Using a rubber spatula, fold in apples. Spoon batter into a 12-cup nonstick Bundt pan, and smooth top. Bake until a tester inserted in cake comes out clean, 50 to 60 minutes. Cool in pan on rack 15 minutes; invert onto rack to cool completely.
-
Make the glaze: Whisk together confectioners' sugar and enough water to form a thick yet pourable glaze. Set rack with cake over a piece of wax paper (for easy cleanup); drizzle cake with glaze, and let set before serving.
Cook's Notes
Granny Smith apples hold their shape well during baking and provide a sweet-tart taste. If you like, coat your Bundt pan with cooking spray just before filling it with the batter to ensure that the cake will release easily from the pan.