Martha Stewart offers a recipe for apple cinnamon Bundt cake with Granny Smith apples and a white glaze made from confectioner's sugar. It takes about two hours to prepare and makes 10 servings.
To make Martha Stewart's apple cinnamon Bundt cake, begin by whisking together 2 1/2 cups all-purpose flour, 1 tablespoon cinnamon, 2 teaspoons baking powder and 1 teaspoon salt in a mixing bowl. In a separate bowl, combine 1 cup butter, 1 1/2 cups brown sugar and 4 large eggs. Whisk this mixture until smooth. Then, slowly add the dry ingredients to the wet ingredients, whisking constantly just until the mixture is combined. Fold in 6 Granny Smith apples that have been peeled, cored and sliced into 1/4-inch slices. Be careful not to over-mix the batter.
Pour the cake batter into a 12-cup Bundt pan, and use a spatula to smooth the top. Place the cake in a 350 degrees Fahrenheit oven, and bake for 50 to 60 minutes, or until a cake tester inserted into the cake comes out clean. Cool the cake on a cooling rack for 15 minutes, and then turn the cake over to finish cooling.
To prepare the glaze, combine 1 cup confectioner's sugar with 1 to 2 tablespoons water. Place the cake over a sheet of wax paper, and drizzle the glaze over the top. Give the glaze time to set before serving.