For the Caramelized Apples
- 1/3 cup granulated sugar
- 1 tablespoon water
- 3 tart green apples, such as Granny Smith, cored, peeled, and cut into 1-inch chunks
For the Cake
- 2 sticks unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour, plus more for pan
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon freshly grated nutmeg
- 3/4 teaspoon ground ginger
- Coarse salt
- 1 3/4 cups packed light-brown sugar
- 3 large eggs
- 1/2 cup whole milk
- 3/4 cup chopped toasted walnuts
For the glaze
- 1 1/2 cups confectioners' sugar, sifted
- 3 tablespoons apple cider
- Make the caramelized apples: Cook granulated sugar and water in a medium saucepan over medium-high heat, without stirring, until sugar caramelizes, about 4 minutes. Reduce heat to low. Stir in apples. Cook, covered, until softened, about 6 minutes. Slightly mash apples with a fork until broken down but still chunky. Continue to cook, uncovered, stirring, until liquid evaporates, about 5 minutes. Let cool completely.
- Preheat oven to 350 degrees. Make the cake: Butter a 10-inch Bundt pan. Dust with flour, tapping out excess. Sift flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and 1 teaspoon salt into a medium bowl.
- Beat butter and brown sugar with a mixer on high speed until pale and fluffy, about 4 minutes. Add eggs, 1 at a time. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Mix in caramelized apples and the walnuts.
- Transfer batter to pan. Bake until cake is deep golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Let cake cool in pan set on a wire rack for 10 minutes. Turn out cake onto rack, and let cool completely.
- Once cake is cool, make the glaze: Whisk together confectioners' sugar and cider. Drizzle over top of cake, letting it drip down the sides.
Storage: Glazed cake can be stored at room temperature for up to 3 days.