Glazed Apple Bundt Cake

prepared bundt pan. Bake for 5575 minutes or until a toothpick inserted in the cake comes out clean. The baking times may vary depending on your oven if you used a 10 cup bundt pan or 12 cup or if you used less apple chunks. Keep your eye on the cake after 55 minutes. Feel free to cover the cake loosely with aluminum foil about halfway through to prevent heavy browning on top. Allow the cake to cool in the pan set on a wire rack then invert onto a serving plate once cooled and ready to serve.
Make the glaze As the cake cools prepare the brown sugar glaze. Combine the butter brown sugar and heavy cream in a medium saucepan over medium heat. Stir constantly until the butter has melted and then stop stirring and let the mixture come to a rapid boil. Boil for 1 minute. Turn the heat down to low give it a quick stir and let simmer for 1 minute. Remove from heat and whisk in the sifted confectioners sugar. Allow glaze to cool and slightly thicken for at least 10 minutes. Spoon glaze over the cake right before serving. Cake can still be warm when glazing. If your glaze thickened up too much as it cooled warm in the microwave for 15 seconds and stir until smooth.
I like this cake warm at room temperature and even cold. Cover leftovers and store at room temperature for 3 days or in the refrigerator for up to 5
days. Flavor is outstanding on day 2!