IN THE POT | APPLE CINNAMON BUNDT CAKE

I love the shapes of bundt cakes.  I don’t know what it is, maybe it’s because it’s not your standard round or square cake, but they’re too cool.  Sometimes I daydream about having a collection of antique bundt pans hanging on the wall.  Whenever I hit up antique shops I always try and keep an eye for any pans in good condition.

Today, as part of the Red Cross Big Cake Bake I thought I would share this great recipe with you all.  I have such a weakness for apple and cinnamon and this cake is no exception.  Not only does it taste great but it makes the whole house smell great as it’s cooking.

Apple Cinnamon Bundt Cake

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

1. Preheat oven to 350 degrees. Make the cake: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.

2. 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.

3. 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.

Source: Martha Stewart Online