Recipe by PanNan
This recipe is from Every Day Foods. I saw it on TV, and it looked so easy, I had to make it. It's moist and full of tender and chunky apple slices, and has a rich cinnamon spice flavor. I served it still warm with a scoop of vanilla ice cream. Wow! Be sure to serve within the first day or two, as the apples will break down.
Top Review by TXOLDHAM
Yummy! Easy to make and is good for both a desert and a morning coffee-type cake. Next time I will skip the glaze and just sprinkle a little powdered sugar over it. Thanks for posting.
For the cake
- 2 1⁄2 cups flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 cup unsalted butter, melted
- 1 1⁄2 cups packed brown sugar (it calls for light brown, but I used dark brown, and I really liked that)
- 4 large eggs
- 6 medium apples (keep from turning brown with a little lemon juice squeezed on the slices) or 4 large apples, peeled, cored and sliced 1/4 inch (keep from turning brown with a little lemon juice squeezed on the slices)
For the glaze
- 1 cup confectioners' sugar
- 2 -3 tablespoons water (I used apple juice, yum!)
Directions See How It's Made
- Preheat oven to 350, and prepare the 12 cup bundt pan (grease and flour if you don't have a non-stick).
- In a medium bowl, whisk the flour, cinnamon, baking powder, salt, and baking soda together.
- In a large bowl, melt the butter in the microwave, and add brown sugar and eggs, whisking until smooth.
- Gradually whisk in dry ingredients just until combined- don't overmix.
- Fold in the apples (it will look sort of like peanut butter coated apple slices, but don't worry- the batter bakes up around the apple slices) and spoon batter into the bundt pan, smoothing the top.
- Bake until a tester inserted into the center of the cake comes out clean (about an hour).
- Cool in the pan for about 15 minutes, and invert onto a rack placed over wax paper to cool completely.
- Make the glaze by whisking the water (or apple juice) together with the confectioners' sugar adding just enough liquid to make the glaze thick but pourable.
- Drizzle glaze over completely cooled cake, and let it firm up before serving.