Ingredients:

  • 3 cups All-Purpose Flour
  • 2.5 cups Granulated Sugar
  • 1/2 cup Packed Light Brown Sugar
  • 1.5 cups Unsalted Butter, softened
  • 4 large Eggs, room temperature
  • 1/2 cup Buttermilk
  • 3 large Apples (such as Granny Smith or Honeycrisp), peeled and shredded
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Kosher Salt
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1 tablespoon Vanilla Extract (for cake batter)
  • 1.5 cups Powdered Sugar (for glaze)
  • 3 tablespoons Milk (or cream, for glaze)
  • 1 teaspoon Vanilla Extract (for glaze)

Instructions:

  1. Preheat oven to 325°F (160°C). Thoroughly grease and flour a 10-cup bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, ensuring maximum aeration.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 tablespoon of vanilla extract.
  5. Alternate adding the dry ingredients mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients (3 additions of dry, 2 of wet). Mix only until just combined.
  6. Gently fold in the shredded apples until evenly dispersed throughout the batter. Do not overmix.
  7. Pour the batter into the prepared bundt pan and smooth the top. Bake for 1 hour 15 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
  9. Prepare the Glaze: Whisk together the powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla extract until smooth. Drizzle the glaze evenly over the cooled cake before serving.