Cinnamon-Glazed Sour Cream Apple Bundt Cake

What better cake to kick off the Fall season than an Apple Cake?   This bundt cake is loaded with apples along with tons of flavor and topped with a cinnamon glaze.  It's extremely moist and smells wonderful while baking.  You'll want to dive right into this cake as soon as it comes out of the oven! This cake is a great way to get you in the Fall spirit, and if you love apples, you will really enjoy this cake!

Cinnamon Glazed Sour Cream Apple Bundt Cake pg 374

Cake
2 sticks of butter (room temperature)                                     2 1/2 tsp Vanilla
1 3/4 cup sugar                                                                       1/4 tsp almond extract
4 large eggs                                                                            2 medium granny smith apples, peeled,
2 1/2 cups all purpose flour                                                        cored and finely chopped
2 tsp baking powder                                                               Glaze
1 tsp baking soda                                                                   1 cup powdered sugar sifted
1 tsp salt                                                                                 1 tsp cinnamon
1 cup sour cream                                                                   2 to 3 Tbl. whole milk
 

Preheat your oven to 325 degrees.  Grease your Bundt pan.  Make sure you grease it well to make sure there is no problem removing the cake.  

Beat your butter until smooth.  Mix in the sugar until well blended and fluffy.  Add your eggs one at a time, making sure each one is well incorporated.
In a medium bowl combine remaining dry ingredients and in a small bowl combine the sour cream and the extracts.   Alternate adding the flour mixture and the sour cream mixture to your butter, starting and ending with the flour mixture.  Once combined well, fold in your apples. 
 

Pour into the Bundt pan and bake for an 1 hour to 1 hour and 15 minutes. 

Glaze
Whisk the sugar and the cinnamon together.  Add the milk, 1 tablespoon at a time, and whisk until the glaze is thick but still able to be poured on the cake.