Apple~Cinnamon Bundt Cake with Cinnamon Glaze

It's no secret my girls and I love anything with cooked apples and cinnamon.  I even created a new category for Apples/Cinnamon recipes.  I was trying to think of a recipe to use up some huge Granny Smith apples from the fridge.  I originally was thinking of incorporating them in a Snickerdoodle bundt cake, but the recipes I found did not look as moist as a Spice cake.  So when I'm not sure what to make, I google it.  Google is my friend and I enjoy looking at the images first, then choosing from there. 

This recipe is adapted from a favorite recipe site...marthastewart.com!  I did make some recipe changes.  I substituted some of the white flour with whole wheat flour, and used apple pie spice and cinnamon instead of just cinnamon.  I also added cinnamon apple sauce to make sure it stayed moist.  I used apple juice and cinnamon in the glaze for even more flavor.  It was amazing, my kids told me so, and who can argue with 3 picky little eaters!

To give you an idea of what this cake tastes like, think moist spice cake, apple pie, and apple fritters all mixed up.  This cake is best served warm with a little extra glaze drizzled over top.

Ingredients:

2 cups all purpose white flour
1/2 cup whole wheat flour
2 tsp apple pie spice
1 tsp ground cinnamon
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup (2 sticks) unsalted butter, melted
1 1/2 cups packed light brown sugar
1/2 cup cinnamon apple sauce
4 large eggs
5 cups Granny Smith apples, peeled, cored, and sliced 1/4 inch thick

Glaze:

1 cup powdered sugar
2 T apple juice
1/4 tsp ground cinnamon

Preheat oven to 350 degrees.  Spray a bundt pan with non-stick cooking spray. 

In a medium bowl, whisk together the white flour, whole wheat flour, apple pie spice, cinnamon, baking powder, salt, and baking soda.

In a large bowl, whisk together the butter, brown sugar, apple sauce, and eggs until smooth.  Add the dry ingredients and whisk just until combined.  Use a rubber spatula to fold in the apples.  Pour batter into a 12-cup Bundt pan and smooth top

Note:  The batter will be very thick and just barely coat the apples.  The apples with release their moisture and the batter will become cake.  Don't worry!

Bake for 45-55 minutes, or until toothpick comes out clean.  Cool in pan for 15 minutes.  Invert onto a wire rack to cool completely.

To make the glaze, stir together powdered sugar, apple juice, and cinnamon.  Spoon over top of cooled cake.  Enjoy!