Martha Stewart and I have a lot in common. For starters, we both are organizing freaks. We both like playing around with a glue gun. And we both dig a nice Bundt cake.November 15th is a National Bundt Cake Day. Who knew there was even such a thing, but it seems NordicWare, the company that introduced the bundt pan back in 1950, has proclaimed it to be so.
Needless to say, I like big bundts. This recipe comes from Martha Stewart’s Everyday Food magazine. It’s a super-easy killer recipe.
- 2 1/2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, melted
- 1 1/2 cups packed light-brown sugar
- 4 large eggs
- 6 Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
- 1 cup confectioners’ sugar
- 1 to 2 tablespoons water
- Preheat oven to 350 degrees. Make the cake: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.
- In a large bowl, combine butter, brown sugar, and eggs. Whisk until smooth. Gradually whisk in dry ingredients just until combined (do not overmix). Using a rubber spatula, fold in apples. Spoon batter into a 12-cup nonstick Bundt pan, and smooth top. Bake until a tester inserted in cake comes out clean, 50 to 60 minutes. Cool in pan on rack 15 minutes; invert onto rack to cool completely.
- Make the Glaze: Whisk together confectioners’ sugar and enough water to form a thick yet pourable glaze. Set rack with cake over a piece of wax paper (for easy cleanup); drizzle cake with glaze, and let set before serving.