Apple Bundt Cake

If you like, coat your Bundt pan with cooking spray just before filling it with the batter to ensure that the cake will release easily from the pan.

Bundt Cake:
2½ cups all-purpose flour, unbleached
1 Tbsp. ground cinnamon
2 tsp. baking powder
1 tsp. sea salt
½ tsp. baking soda
1 cup (2 sticks) butter, melted
1½ cups Erythritol Gold, packed
4 large eggs
6 Granny Smith apples, peeled, cored and sliced ¼" thick

Glaze:
1 cup Monk Fruit Sweetener with Erythritol (Powdered)
1-2 Tbsp. water

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Make the Cake:
In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.

In a large bowl, combine butter, brown raw sugar, and eggs. Whisk until smooth. Gradually whisk in dry just until combined (do not overmix). Using a rubber spatula, fold in apples. Spoon batter into a 12 cup nonstick Bundt pan, and smooth top. Bake until a tester inserted in cake comes out clean, 50-60 minutes. Cool in pan on rack 15 minutes; invert onto rack to cool completely.

Make the Glaze:
Whisk together confectioners' sugar and enough water to form a thick yet pourable glaze. Set rack with cake over a piece of wax paper (for easy cleanup); drizzle cake with glaze, and let set before serving.

Makes 10 servings.