Ingredients:

  • 113g unsalted butter, softened
  • 200g granulated sugar
  • 2 large eggs, room temperature
  • 5ml vanilla extract
  • 250g all-purpose flour
  • 5g baking powder
  • 8g ground cinnamon
  • 3g salt
  • 120ml whole milk
  • 450g Granny Smith or Honeycrisp apples, peeled and diced
  • 57g unsalted butter
  • 100g brown sugar, packed
  • 60ml heavy cream
  • 1.5g sea salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan with butter and dust with flour, tapping out the excess.
  2. Toss diced apples in 1 tablespoon of the measured flour until lightly coated.
  3. Beat softened butter and granulated sugar on medium-high until pale and fluffy (about 3 minutes).
  4. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. In a separate bowl, whisk flour, baking powder, cinnamon, and salt. Gradually add dry ingredients to the butter mixture, alternating with milk; mix on low until just combined.
  6. Gently fold in the floured apple chunks using a spatula until evenly distributed.
  7. Pour batter into the prepared pan, smoothing the top. Bake for 55–65 minutes until a toothpick comes out clean.
  8. Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
  9. In a small saucepan, combine brown sugar, butter, heavy cream, and sea salt. Simmer until thickened into a glossy glaze and pour over the cooled cake.