Ingredients:

  • 1 box (15.25 oz / 432g) yellow or white cake mix
  • 3 large eggs
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 3/4 cup (180ml) sour cream
  • 2 cups (300g) Granny Smith apples, peeled and finely diced
  • 1 tsp (2.6g) ground cinnamon
  • 2 tbsp (25g) brown sugar
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) milk
  • 1/2 tsp (2.6ml) vanilla extract
  • 1/4 tsp (0.6g) ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C). Generously grease a 12-cup Bundt pan with butter or non-stick spray.
  2. In a medium bowl, toss diced apples with 2 tbsp brown sugar and 1 tsp cinnamon until coated. Set aside.
  3. In a large bowl, whisk together cake mix, melted butter, eggs, and sour cream until smooth and velvety.
  4. Gently fold the cinnamon-coated apples into the batter using a silicone spatula until evenly distributed.
  5. Pour batter into the prepared pan and smooth the top. Bake for 55–65 minutes until a toothpick comes out clean.
  6. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  7. Whisk together powdered sugar, milk, vanilla extract, and cinnamon to create a glaze, then drizzle over the cooled cake.