Caramelized Apples

1. Bring apple cider to a boil in a small saucepan and reduce the liquid down to 1/2 cup.  Add in 1/2 cup granulated sugar and stir gently to help sugar dissolve.  Continue cooking over a medium to medium-high heat until a dark amber color forms, about 5 minutes. 
2. Add in the diced apples and simmer until they are tender and have absorbed some of the liquid.
3. Strain the apples from the syrup and place into a bowl to cool. 

Cake

1. Preheat oven to 350°F. Prepare a 12 cup bundt pan by greasing well with cooking spray or softened butter.  Make sure to grease all the nooks and crannies of your bundt pan to avoid any sticking.
2. In a medium bowl, whisk together dry ingredients, flour, salt, baking soda and spices. 
3. In a stand mixer, beat the butter until light and creamy.  Add in both sugars and vanilla extract and continue mixing until fluffy.  Next, beat in the eggs, one at a time.
4. Add the dry ingredients to the wet ingredients in 3 batches, alternating with the sour cream, until everything is just combined.  Do not overmix.
5. Stir in the caramelized apples by hand with a spatula.  Scraping up the bottom and sides of bowl to incorporate any remaining dry ingredients. 
6. Pour batter into your prepared bundt pan.  Tap the bundt pan gently but firmly on the counter to help the batter settle into all the nooks of the mold. 
7. Bake for 1 hour to 1 hour 15 minutes, or until the top is golden brown and cracked.  A skewer or toothpick inserted should have just a few moist crumbs when removed but not be wet. 
8. Let cake cool on a wire rack for 20 minutes in the pan.  Carefully remove cake from pan and invert it to its upright position, allow to cool completely. 

Glaze

1. Place 2 cups confectioner’s sugar in a medium bowl.  Add in apple cider and vanilla extract.  Whisk together until sugar is dissolved and a thick glaze begins to form.
2. Add in 1 tbsp heavy whipping cream.
3. Glaze should be thick but pourable.  If needed, add in additional 1/4 – 1/2 cup confectioner’s sugar and/or up to 1 tablespoon heavy whipping cream to reach correct consistency.
4. Pour glaze over the cooled cake, allowing it to run down the sides.  Let glaze set for a few minutes before slicing into cake.