Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1 tsp (5g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 3 cups (approx. 450g) peeled and diced Granny Smith apples
  • 1/4 cup (55g) unsalted butter
  • 1/4 cup (50g) packed light brown sugar
  • 2 tbsp (30ml) heavy cream or milk
  • 1 pinch (0.5g) salt

Instructions:

  1. Peel and dice apples into small, uniform 1/4-inch cubes. Toss them in a small bowl with a pinch of the cinnamon from the recipe.
  2. Cream the softened butter and sugar until the mixture looks pale and fluffy.
  3. Beat in the eggs one at a time, followed by the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, nutmeg, and salt.
  5. Gradually fold the dry ingredients into the wet mixture until just combined; stop as soon as no flour streaks remain.
  6. Gently fold the diced apples into the batter.
  7. Pour the batter into a greased 10-inch Bundt pan and bake until the edges pull away from the sides and a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool for 10 minutes.
  9. Melt the glaze ingredients (butter, brown sugar, heavy cream, and salt) in a small saucepan over medium heat until bubbling and smooth.
  10. Pour the warm glaze over the cake, letting it drip down the sides.