Bundt Cake with Apple Pie Filling: Baked

Instructions:

1. Sauté the diced apples and butter in a skillet over medium heat. Stir in the brown sugar, cinnamon, lemon juice, and cornstarch. Cook for 5–7 minutes until the apples are tender and the liquid has thickened into a glossy, syrupy coating. Remove from heat and let cool completely.
2. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
3. In a separate large bowl, beat the softened butter and granulated sugar until pale and fluffy.
4. Incorporate eggs one at a time, followed by the vanilla extract.
5. Gradually stir in the dry ingredients, alternating with the sour cream, until just combined.
6. Grease the Bundt pan thoroughly. Pour roughly one-third of the batter into the bottom of the pan.
7. Spread half of the cooled apple filling evenly over the batter.
8. Add another third of the batter, followed by the remaining apple filling, and finish by smoothing the last bit of batter on top.
9. Bake at 350°F (175°C) for 50–60 minutes. Let the cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack.
10. Melt the butter, brown sugar, and heavy cream in a small saucepan over medium heat. Whisk constantly until the mixture bubbles and thickens slightly. Pour the warm glaze over the cooled cake.