Washington Apple Cake

 We are having a good year for apples and the price is good so I have been baking with apples this fall. This recipe for a bundt apple cake uses a cake mix and is not a spice type cake. It does have some cinnamon in it, but not the main flavor. With the sour cream, and pudding mix it comes out moist and of course the apples help with that. I think you could cut back on the apple amount if you wanted to though everyone here thought it was fine with that many. It does call for Granny Smith apples but I used up what I had which was one Granny Smith, one Braeburn and one Johagold. Turned out just fine. Easy to make and really the only amount of work is peeling and chopping the apples. 

Washington Apple Cake
 2 layer size yellow cake mix

3.4 to 4 oz. box vanilla flavor instant pudding mix

4 eggs

⅔ cup water

½ cup oil

1 tsp. ground cinnamon

½ cup sour cream
1 pound Granny Smith apples (about 3 medium apples) peeled, coarsely chopped

For glaze
¾ cup powdered sugar
2 tablespoons sour cream 

1 tsp water if needed

Directions

Heat oven to 350°F.

Beat all ingredients except apples in a large bowl with mixer until blended. Stir in apples; pour into greased and floured 10 inch tube pan or 12 cup bundt pan.

 Bake 1 hour to a hour 5 minutes or until toothpick inserted near center comes out clean.

 Cool cake in pan 15 minutes. Invert cake onto wire rack; Gently remove pan. Cool cake completely.

 Whisk powdered sugar, remaining 2 tablespoons sour cream and 2 teaspoon of water if needed until blended; drizzle over cake. Let stand until glaze is set.