Food & Cooking Recipes Breakfast & Brunch Recipes Apple-Cinnamon Bundt Cake 3.3 (677) 29 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 16, 2019 Rate PRINT Share Prep Time: 20 mins Total Time: 2 hrs Servings: 10 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. Originally appeared: Everyday Food, March 2004 Rate It PRINT