Ingredients:

  • 2.5 cups all-purpose flour
  • 1 cup dark brown sugar, packed
  • 0.75 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.5 cup sour cream
  • 3 cups fresh Granny Smith apples, peeled and diced
  • 4 tbsp unsalted butter
  • 0.5 cup brown sugar
  • 0.25 cup heavy cream
  • 0.5 tsp ground cinnamon
  • 1 pinch salt

Instructions:

  1. Thoroughly grease a 12-cup Bundt pan with butter or non-stick spray and dust with a tablespoon of flour, tapping out the excess.
  2. Preheat the oven to 350°F (175°C).
  3. Dice Granny Smith apples into 1/4-inch pieces and toss them in a small bowl with a pinch of cinnamon.
  4. Beat softened butter and brown sugar on medium-high speed until light and fluffy, approximately 3 minutes.
  5. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  6. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  7. Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients.
  8. Gently fold in the diced apples using a rubber spatula until evenly distributed.
  9. Pour batter into the prepared Bundt pan and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire cooling rack.
  11. Prepare the glaze by combining butter, brown sugar, heavy cream, cinnamon, and salt in a small saucepan over medium heat until melted and smooth.
  12. Pour the warm glaze over the cooled cake and let it set before serving.