Skill required: Confident beginner
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.
2. In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.
3. In a large bowl, combine butter, brown sugar, and eggs. Whisk until smooth.
4. Gradually whisk in dry ingredients just until combined (do not overmix).
5. Using a rubber spatula, fold in apples.
6. Spoon batter into a 12-cup nonstick Bundt pan, and smooth top.
7. Bake until a tester inserted in cake comes out clean, 50 to 60 minutes.
8. Cool in pan on rack 15 minutes; invert onto rack to cool completely.
9. Glaze: Whisk together confectioners’ sugar and enough water to form a thick yet pourable glaze.
10. Set rack with cake over a piece of wax paper (for easy cleanup); drizzle cake with glaze, and let set before serving.
Yield: 10 servings
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