Ingredients:

  • 4 large firm apples (e.g., Granny Smith), peeled and finely diced (about 600g)
  • 1 Tbsp fresh Lemon Juice
  • 2 Tbsp Granulated Sugar (for apples)
  • 1 tsp Ground Cinnamon (for apples)
  • 3 cups All-Purpose Flour, sifted
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp fine Sea Salt
  • 2 tsp Ground Cinnamon (for batter)
  • 1/2 tsp Ground Nutmeg
  • 1 cup Unsalted Butter (2 sticks), softened
  • 1 cup Light Brown Sugar (packed)
  • 1/2 cup Granulated Sugar (for batter)
  • 4 Large Eggs, room temperature
  • 1 Tbsp Pure Vanilla Extract
  • 1/2 cup Buttermilk, room temperature
  • 1 cup Powdered/Icing Sugar (for simple glaze)
  • 2-3 Tbsp Milk or Buttermilk (for simple glaze)
  • 1/2 tsp Vanilla Extract (for simple glaze)

Instructions:

  1. Prepare the Apples and Oven: Preheat the oven to 350°F (175°C). Generously grease and flour the 10- to 12-cup Bundt tin. Peel, core, and finely dice the apples (about 1/4 inch cubes). Toss the diced apples with lemon juice, 2 Tbsp sugar, and 1 tsp cinnamon. Set aside.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the sifted flour, baking powder, baking soda, salt, 2 tsp cinnamon, and nutmeg. Set aside.
  3. Cream Butter and Sugars: In a stand mixer, cream the softened butter, brown sugar, and granulated sugar until light and fluffy (3–4 minutes). Beat in the eggs, one at a time, followed by the vanilla extract.
  4. Combine Wet and Dry Batters: Reduce mixer speed to low. Add one-third of the dry ingredient mixture, mix briefly, then pour in half of the buttermilk. Repeat the process, alternating, ending with the dry ingredients. Do not overmix; stop as soon as streaks of flour disappear.
  5. Fold and Bake: Gently fold the diced, seasoned apples into the batter using a rubber spatula. Scrape the batter evenly into the prepared Bundt tin. Bake for 55–60 minutes, or until a long wooden skewer inserted into the center comes out clean.
  6. Cool and Glaze: Remove the cake from the oven and let it cool in the tin for 15 minutes before inverting it onto a wire rack. Allow it to cool completely (about 30 minutes). Whisk together the powdered sugar, milk/buttermilk, and vanilla for the glaze. Drizzle the glaze generously over the cooled cake.