Sunday, February 26, 2012

Apple Cinnamon Bundt Cake

A dear friend of mine and I have birthdays 2 days apart. Deferring from the traditional birthday cake, I decided to use my new Williams Sonoma bundt cake pan that my roommate got me for Christmas. The large amount of cinnamon bursts with flavor, and the apples stay slightly firm, but caramelize in the oven. Drizzle it with a little suga glaze, this is perfect with a scoop of ice cream on a winter night.

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
  • 5 Granny Smith apples, peeled, cored, and chopped into squares
  • 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.

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