APPLE BUNDT CAKE SOUTHERN LIVING RECIPES

Steps:

• Make the caramelized apples: Cook granulated sugar and water in a medium saucepan over medium-high heat, without stirring, until sugar caramelizes, about 4 minutes. Reduce heat to low. Stir in apples. Cook, covered, until softened, about 6 minutes. Slightly mash apples with a fork until broken down but still chunky. Continue to cook, uncovered, stirring, until liquid evaporates, about 5 minutes. Let cool completely.
• Preheat oven to 350 degrees. Make the cake: Butter a 10-inch Bundt pan. Dust with flour, tapping out excess. Sift flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and 1 teaspoon salt into a medium bowl.
• Beat butter and brown sugar with a mixer on high speed until pale and fluffy, about 4 minutes. Add eggs, 1 at a time. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Mix in caramelized apples and the walnuts.
• Transfer batter to pan. Bake until cake is deep golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Let cake cool in pan set on a wire rack for 10 minutes. Turn out cake onto rack, and let cool completely.
• Once cake is cool, make the glaze: Whisk together confectioners' sugar and cider. Drizzle over top of cake, letting it drip down the sides.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour one 10 inch tube pan.
• Cream together the butter and sugar. Add eggs one at a time beating well after each addition. Set aside.
• Sift together the flour, salt, baking soda, cinnamon and nutmeg. Add to wet ingredients and mix well.
• Stir in vanilla, walnuts and apples. Mix well and pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until toothpick inserted in center comes out clean. Set aside to cool. Slide knife along outer edges to release bottom of tube pan. Slide knife along bottom of tube pan and inner tube to release cake.