• Preheat the oven to 350˚. Set an oven rack in the center of the oven.

For the apple mixture

• In a medium sized bowl, mix the chopped apples, cinnamon, 1 teaspoon of orange zest along with the remaining ingredients. Set aside.
  4 cups peeled, cored and diced apples, 1 Tablespoon plus ½ teaspoon cinnamon, 1 orange, 1 teaspoon salt, 6 Tablespoons brown sugar

For the cake

• Use a paper towel to butter a large 10-15 cup bundt pan with softened butter. Sprinkle in some flour and shake the pan to coat the pan.

  Conversely, spray baking spray inside the bundt pan. (My favorite is Bak-Kleen).
• Whisk or mix the flour, baking powder, salt, nutmeg and cinnamon together until combined.
  3 cups all purpose flour, 1 Tablespoon baking powder, ¾ teaspoon cinnamon, ½ teaspoon nutmeg, 1¼ teaspoon kosher salt
• In a large mixing bowl, beat sugar and the eggs together with a stand or hand mixer until lightened, about 2 minutes. Carefully mix in oil. Gently mix in sour cream, vanilla, and orange juice.

  Using a spatula or on low speed of the mixer, stir in dry ingredients and mix until combined.
  2 cups white sugar, 4 large eggs, 1 cup canola oil, 2½ teaspoon real vanilla extract, ½ cup plus 1 Tablespoon sour cream
• In a 10 cup bundt pan, layer the cake as follows:

  Pour 1/3 the batter into the bundt pan.

  Top with 1/2 of apple mixture, using a spatula to spread them evenly around the pan.

  Layer 1/3 of the batter over the apples.

  Spread on remaining apples followed by last 1/3 of the batter.
• Bake in the oven for 1 hour, checking the cake in the center with a cake tester or long skewer. Cook up to 15 minutes longer, if necessary, until the cake on the outside is golden and the skewer comes out clean.

  Remove the cake to a cooling rack for 10 minutes. Use a butter knife to go around the edges of the cake to release the cake from the pan.

  Place the cooling rack upside down on the top of the cake pan. Flip the cake upside down, releasing the cake on to the cooling rack. Cool completely.

For the browned butter glaze

• In a small 8" skillet, melt the butter over medium-low heat. Lower heat and simmer until the butter browns, about 5-8 minutes. Watch it the last minute or so as it will darken rapidly. You don't want it burned.
  4 Tablespoons unsalted butter, 1 ½ cups confectioner's sugar, 2 teaspoons vanilla extract, 4-6 Tablespoons milk or half and half, pinch of kosher salt
• In a medium mixing bowl, pour butter into confectioner's suger. Add vanilla, milk and a pinch of salt. Whisk together until combined and the sugar is smooth without any lumps.
• Add water or more milk to get the desired consistency. You're looking for a thick, white glaze. There will be little specks of browned butter ♥️
• Pour the glaze over the cooled cake going in circles around the crown of the cake. Allow the cake to drip down the sides. Keep repeating pouring the glaze in layers over top of the cake.

  Set aside until firm. Cut to serve.