Apple-Cinnamon Bundt Cake

Photo by Nancy G.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Adapted from marthastewart.com

Ingredients

  • 2 1/2

    cups all-purpose flour

  • 1

    tablespoon ground cinnamon

  • 2

    teaspoons baking powder

  • 1

    teaspoon salt

  • 1/2

    teaspoon baking soda

  • 1

    cup (2 sticks) unsalted butter, melted

  • 1 1/2

    cups packed light-brown sugar

  • 4

    large eggs

  • 6

    Granny Smith apples, peeled, cored, and sliced 1/4 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.

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