Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1 tbsp (8g) ground cinnamon
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large (110g) eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (120ml) sour cream
  • 2 cups (300g) fresh apples, peeled and finely diced
  • 2 tbsp (30g) unsalted butter
  • 1/4 cup (50g) brown sugar, packed
  • 1 tbsp (15ml) heavy cream
  • 1/2 tsp (2ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 12-cup Bundt pan with butter and dust with a mixture of flour and cinnamon, tapping out the excess.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. Add the softened butter, eggs, vanilla, and sour cream. Stir by hand with a spatula until just combined, ensuring no streaks of flour remain.
  4. Gently fold in the diced apples until evenly distributed.
  5. Spoon batter into the prepared pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake rest in the pan for 10 minutes before inverting onto a wire rack.
  7. Prepare the glaze by combining butter, brown sugar, heavy cream, and vanilla, then apply to the cake.