Apple Cinnamon Bundt Cake with Butterscotch Glaze

For those of you worried about my caloric intake, you should be. By the looks of things I'm making sweets much too often. Maybe I am. But I can't stop- I'm addicted to baking! Here's the thing... I only eat dessert one day a week (or that's the goal anyway). So after my day of indulgence I'm usually left with a pan or platter or pie plate (etc.) of treats. So I like to share with family and friends. And what can't be handed off, Dustin makes a valiant attempt to finish during the week. (So maybe we should be more concerned about his health. He can't gain a pound if he tries. But that doesn't mean his insides aren't turning into sugar cubes. That's a real medical condition.) For sure by the next weekend (usually when I have time for baking), I'll have another decadent dessert recipe up my sleeve and I'll be jumping with anticipation to get into the kitchen and create another masterpiece.

Valentines was a special occasion. Special occasions call for multiple treats. (Just an excuse really. I'll take any opportunity to bake like crazy!) So for this holiday I made two desserts- Cinnamon Chocolate Fudge (dense, chewy, and rich) and this spectacular Apple-Cinnamon Bundt Cake. I know it's nearing Spring, but I won't stop baking with apples. A fall tradition that I've been dragging on all winter. Anyhow, I chose a thick butterscotch glaze to drizzle atop this beautiful bundt. And it was awesome.

The batter is full of thinly sliced Granny Smiths that are just tart enough to balance the sugary batter and sweet buttery glaze. I did take a lighter approach to the recipe than Martha did. Instead of two full sticks of butter, I used only one, and replaced the other with half a cup of unsweetened applesauce (thanks to Tracey's suggestion). The cake remained moist and the extra butter wasn't missed.

INGREDIENTS

2 1/2 cups all-purpose flour

1 Tbsp. ground cinnamon

2 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

1/2 cup (1 stick) unsalted butter, melted

1/2 cup natural (unsweetened) applesauce

1 1/2 cups packed light-brown sugar

4 large eggs

6 Granny Smith apples, peeled, cored, and sliced 1/4 inch thick (I used fairly small apples, if yours are extra-large I would only use 5)

Butterscotch Glaze:
1/4 cup butter
1/4 cup packed light-brown sugar
2 Tbsp. milk
1 cup powdered sugar
1 tsp. pure vanilla extract

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a round bundt cake pan with cooking spray.

2. In a small bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.

3. In a large bowl, combine butter, applesauce, brown sugar, and eggs. Whisk until smooth. Gradually stir in dry ingredients until just combined (do not overmix). Fold in the apples. Spoon batter into prepared bundt pan, smoothing the top.

4. Bake in preheated oven for about 50 minutes, until a toothpick inserted into the center comes out clean. Remove to a wire rack to cool for 15 minutes in the pan. Invert to remove the cake from the pan onto the wire rack to cool completely.

5. To make the glaze, combine butter, brown sugar, and milk in a small saucepan over medium heat. Bring to a full boil; carefully add sugar and vanilla. Whisk until smooth. Remove from the heat, and let cool slightly before drizzling over the cooled cake. Let set before serving.

Makes 1 round bundt cake.

(Adapted from Tracey's Culinary Adventures, originally from Martha Stewart, Glaze from Epicurean)