Apple Pie Bundt Cake

Preheat the oven to 350 F. Grease and flour a standard size bundt pan and make sure you coat it very well. Set aside.

In a medium frying pan, melt the butter over medium heat. Once it’s melted, add the apples, brown sugar and all-purpose flour and cook over medium heat until apples are softened and starting to caramelize. Add a splash of water if the apples start to get dry. Once the apples are softened, remove from heat and let cool.

In a large bowl whisk together the wheat and oat flours, baking powder, baking soda, salt and cinnamon.

In a separate bowl, combine the olive oil, sugars, applesauce, honey, eggs, milk and vanilla. Whisk very well to combine all the wet ingredients, then fold them into the dry ingredients. Stir only until combined—do not overmix!

Pour half of the batter into the prepared pan. Sprinkle the apple pie filling over the batter, then pour the rest of the batter on top—the pan will only be filled about halfway. Alternatively, you can fold the apple pie filling into the batter so it disperses evenly before pouring the batter in. This may help the slices crumble less towards the bottom.

Bake for 45-50 minutes or until the top is firm and a tester inserted in the center of the cake comes out clean. Remove pan from oven and set it on a rack.

Let cake cool while you make the glaze. In a microwave safe bowl or in a pot, combine the powdered sugar, milk and cinnamon if using. Add more or less milk/powdered sugar until you reach a consistency you like. Microwave the mixture for 15 seconds or heat it over low heat on the stove until warm. This is key for creating a glaze that has that slight crunch/crackle as it cools on the cake. Drizzle over the cake and serve!

Adapted from Pinch of Yum.