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Glazed Apple Bundt Cake: Step-By-Step Recipe Guide

New York State apples are full of baking potential—and not just for pies. During fall and winter, when we’re busy baking up a storm, we love to add them to just about anything. But when we really want to impress dinner guests with our best apple show-stopper, we turn to this Glazed Apple Bundt Cake.

Studded with apple chunks and topped with a decadent brown sugar glaze, this is the cake you’ll be making all season long. Plus, the aromas of sweet-and-spicy cinnamon and zippy nutmeg will make your whole house smell and feel toasty even on the chilliest winter day.

Any New York State apple variety will work nicely with this cake. For a little added crunch, toss some chopped walnuts or pecans into the batter.

This recipe calls for a Bundt pan, a ring-shaped mold with fluted sides. This fluting can make removing the cake from the mold a bit tricky, so be sure to grease the pan well!

When it comes to the brown-sugar glaze, temperature is the most important. You’ll need to seize the right moment to apply the glaze to the cake; if the glaze is too warm and runny, more of it will end up on the plate than on the cake. If it’s too cold, you’ll have a thick frosting rather than a pourable glaze.

Baking ahead? You can freeze this cake for up to three months! Simply thaw in the refrigerator overnight and allow it to come up to room temperature before serving.


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