Apple Cinnamon Bundt Cake [wedding cake trial # 4]

As an intern at an interior design firm, I have found that the best way to find out if people enjoy a recipe is to bring the finished product to work. yes, i know employees at any work-place will eat about anything (especially if they forgot to make breakfast or pack a lunch) but I feel as though my most recent bundt cake recipe was definitely genuinely a "winner" at the workplace. I set the cake out at work around 9:00am and it was devoured by 4:00 [people at work are super busy so it is actually impressive.]. I was amazed. I think its  safe to say that this recipe was a winner.

Serves 10

• 2 1/2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, melted
• 1 1/2 cups packed light-brown sugar
• 4 large eggs
• 6 Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
• 1 cup confectioners' sugar
• 1 to 2 tablespoons water

Directions

1. Preheat oven to 350 degrees. Make the cake: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.
2. In a large bowl, combine butter, brown sugar, and eggs. Whisk until smooth. Gradually whisk in dry ingredients just until combined (do not overmix). Using a rubber spatula, fold in apples. Spoon batter into a 12-cup nonstick Bundt pan, and smooth top. Bake until a tester inserted in cake comes out clean, 50 to 60 minutes. Cool in pan on rack 15 minutes; invert onto rack to cool completely.
3. Make the Glaze: Whisk together confectioners’ sugar and enough water to form a thick yet pourable glaze. Set rack with cake over a piece of wax paper (for easy cleanup); drizzle cake with glaze, and let set before serving.

This recipe courtesy of Martha Stewart at Marthastewart.com: Apple-Cinnamon Bundt Cake and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com