Apple Bundt Cake with Sour Cream

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 10-12 cup Bundt pan with butter or baking spray and dust with flour, tapping out the excess.
2. Sift together 250g flour, baking soda, cinnamon, and salt in a medium bowl.
3. In a large bowl, cream the softened butter and granulated sugar until pale and fluffy. Beat in eggs one at a time, then stir in the vanilla extract.
4. Gradually alternate adding the dry ingredients and the sour cream to the butter mixture, starting and ending with the flour, mixing until just combined.
5. Toss diced apples with 2 tablespoons of flour in a small bowl, then gently fold the floured apples into the batter using a silicone spatula.
6. Pour batter into the prepared pan. Bake for 40–50 minutes until edges pull away and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack.
7. Whisk together powdered sugar, melted butter, maple syrup, and salt. Add milk one teaspoon at a time if needed for consistency. Drizzle over the cooled cake.