This cake is perfect for dessert, tea, or even brunch. It’s really easy and a great way to use up less than ideal apples.
Glazed Apple Bundt Cake
1/2 cup plus 1/3 cup packed brown sugar, divided
1/3 cup chopped toasted pecans
1 tsp cinnamon
1 tsp nutmeg
3/4 cup plus 2 tbsp butter, softened and divided
1 1/2 cups sugar
3 cups flour
1 1/2 tsps baking powder
1 1/2 tsps baking soda
1/2 tsp salt
1 1/2 cups sour cream
2 tsps vanilla, divided
1 1/2 cups apple, peeled, cored and thinly sliced
2 tbsps milk
Combine 1/3 cup brown sugar, pecans, cinnamon and nutmeg in a small bowl and set aside.
Beat 3/4 cup butter until creamy. Gradually add 1 1/2 cups sugar, beating 5 to 7 minutes. Add eggs, one at time, beating just until yellow disappears.
Combine flour, baking powder, baking soda and salt in another bowl. Add sour cream and flour mixture alternately to butter mixture, beginning and ending with flour mixture; beat at low speed after each addition just until mixture is blended. Stir in 1 tsp of vanilla.
Spoon half of batter into greased and floured (I just use cooking spray) bundt pan. Arrange apple slices over batter, then spoon half of brown sugar mixture over apples. Top with remaining batter then sprinkle with remaining brown sugar mixture.
Bake at 350º for 1 hour or until a toothpick inserted in center comes out clean.
Cool on rack for 15 minutes before removing from pan to cool compeltely.
Heat 2 tbsps butter in a small saucepan over medium heat until butter starts to brown. Remove from heat and stir in remaining 1/2 cup brown sugar, milk and 1 tsp vanilla. Stir until smooth and drizzle evenly over cake.
Makes 16-18 servings.