Apple Cinnamon Chip Bundt Cake

For The Cake:
2 1/2 cups all-purpose flour

1 tablespoon ground cinnamon

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup (2 sticks) unsalted/salted butter, (melted)

1 1/2 cups packed light-brown sugar

4 large eggs

2 tsp vanilla extract

6 Granny Smith apples, peeled, cored, and sliced 1/4 inch thick

1 cup Hershey’s Cinnamon Chips

For The Glaze:
1 cup confectioners’ sugar

1 to 2 tablespoons water

For The Cake:
1. Preheat oven to 350°F.

2. In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.

3. In a large bowl, combine butter, brown sugar, vanilla and eggs. Whisk until smooth.

4. Gradually whisk in dry ingredients just until combined (do not overmix). Using a rubber spatula, fold in apples and cinnamon chips.

5. Spoon batter into a 12-cup nonstick Bundt pan, and smooth top. Bake until a tester inserted in cake comes out clean, 50 to 60 minutes.

6. Cool in pan on rack 15 minutes; invert onto rack to cool completely.

For The Glaze:
1. Whisk together confectioners’ sugar and enough water to form a thick yet pourable glaze.

2. Set rack with cake over a piece of wax paper (for easy cleanup); drizzle cake with glaze, and let set before serving.