Apple-Cinnamon Bundt Cake
It's always a good time of year to bake with apples! With their balance of sweet and tart flavors as well as flesh that doesn't break down in the oven, they never disappoint. Also, this is apple country, the best place to get local homegrown apples.
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
Preheat oven to 350 degrees.
In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.
In a mixing bowl, combine butter, brown sugar, and eggs. Whisk until smooth.
Gradually whisk in dry ingredients just until combined (do not overmix).
With 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.
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.
Original Recipe and photo by Martha Stewart: