Apple Pie Pound Cake for 12 Servings

Instructions:

1. Preheat oven to 350°F (175°C) and generously grease a 10-inch Bundt pan with butter or non-stick spray.
2. In a saucepan over medium heat, combine diced apples, brown sugar, cinnamon, and lemon juice. Cook for 5–7 minutes until tender. Stir in cornstarch, cook for 1 more minute until thickened, and remove from heat to cool slightly.
3. Beat softened butter and granulated sugar on medium-high speed 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, salt, and baking soda. Gradually add the flour mixture to the butter mixture, alternating with sour cream, mixing on low speed just until combined.
6. Pour about half of the batter into the prepared Bundt pan and smooth the top.
7. Spoon the cooled apple pie filling evenly over the batter layer.
8. Spread the remaining batter over the apples, ensuring they are completely covered.
9. Bake for 50–60 minutes until a toothpick inserted into the cake comes out clean or with moist crumbs.
10. Cool the cake in the pan for 10 minutes, then run a knife around the edges and invert onto a wire rack.
11. Melt butter in a small pan, stir in brown sugar and cream, and simmer for 2 minutes until bubbling. Pour the warm glaze over the cooled cake.