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Maple Glazed Apple Bundt Cake
n n This Maple Glazed Apple Bundt Cake is topped with a simple maple glaze, layered with a cinnamon crumble, and packed with fresh apples.
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n Cake:
- 1 2/3 cup all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3/4 cup milk
- 2 apples peeled and diced
Cinnamon Crumble
- 2/3 cup light brown sugar packed
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 tbsp cinnamon
- 1/4 tsp salt
- 5 tbsp unsalted butter melted
Maple Glaze
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 2 tbsp milk or cream
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n - Preheat oven to 350 degrees. Grease a bundt pan. Set aside.
- Cream together butter and sugar until creamy. Add eggs, one at a time. Add sour cream and vanilla.
- In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Alternately, add dry ingredients and milk until just combined. Mix in the apples.
- For the cinnamon crumble, mix brown sugar, sugar, cinnamon, salt, and melted butter until fully combined. Add in flour and combine until it comes together as a crumble.
- Pour half of the batter into the tube pan. Top with the cinnamon crumble. Evenly spread the remaining batter on top.
- Bake for 35-40 minutes.
- Cool almost completely in pan and then transfer to a wire rack.
- To make the glaze, whisk together powdered sugar, maple syrup, and milk. Drizzle over cooled cake.
- Store covered at room temperature for up to 5 days.
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n nu003cliu003eDo not overmix once wet and dry ingredients are combined.u003c/liu003eu003cliu003eAllow to cool almost completely in pan before transferring to a rack.u003c/liu003eu003cliu003eMake sure to peel the apples!u003c/liu003e
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