Cinnamon Apple Bundt Cake

Granny Smith apple Bundt cake with cinnamon, brown sugar and a simple vanilla glaze.

Ingredients

• Cake — 2¼ cups All-Purpose Flour
• Cake — ¾ cup Dark Brown Sugar Packed
• Cake — 1 Tbsp Ground Cinnamon
• Cake — ½ tsp Ground Nutmeg
• Cake — 2 tsp Baking Powder
• Cake — 1 tsp Table Salt
• Cake — ¾ cup Vegetable Oil
• Cake — 1½ tsp Vanilla Extract
• Cake — 3 Large Eggs
• Cake — 2 Medium Granny Smith Apples Peeled, Cored and Finely Chopped
• Glaze — ¾ cup Confectioners’ Sugar
• Glaze — ½ tsp Vanilla Extract
• Glaze — 2 tsp Milk

Method

1. PREPARE: Preheat the oven to 325°F. Generously coat a Bundt pan with nonstick cooking spray. Mix the flour, baking powder, salt, cinnamon and nutmeg in a bowl.
2. MIX THE BATTER: Using an electric mixer, whisk the oil, brown sugar, vanilla and eggs for 2 minutes. Add the dry ingredients and whisk for 1 minute. Scrape down the bowl and whisk for another minute. Fold in the chopped apples until evenly distributed.
3. BAKE: Spread the batter evenly in the pan. Bake on the middle rack for 40–45 minutes, until a toothpick comes out clean.
4. COOL: Cool in the pan for 15 minutes. Run a knife around the edges and turn out onto a platter. Cool for another 10 minutes.
5. GLAZE: Whisk the confectioners’ sugar, glaze vanilla and milk until smooth. Drizzle over the cake.