This is a great recipe for the novice baker. It's so good you won't need the glaze if you don't care for the added sugar.
INGREDIENTS
2 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1/4 teaspoon nutmeg
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
3 Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
1 cup lightly toasted chopped walnuts
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, nutmeg, 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 and walnuts. 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.
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.
*Suggestion - Granny Smith apples hold their shape well during baking and provide a sweet-tart taste. If you like, coat your Bundt pan with cooking spray just before filling it with the batter to ensure that the cake will release easily from the pan.*
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