Apple Bundt Cake with Sour Cream

Instructions:

1. Preheat oven to 350°F (175°C). Grease the Bundt pan with butter or baking spray, then dust with a mixture of flour and cinnamon, tapping out the excess.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. In a separate large bowl, cream the softened butter and coconut sugar until pale and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract until smooth.
4. Alternate adding the dry ingredients and the sour cream into the butter mixture, starting and ending with the flour. Mix on low speed just until combined.
5. Gently fold in the diced apples using a spatula until evenly distributed.
6. Pour batter into the prepared pan and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack.
8. In a small saucepan over medium heat, melt together the glaze butter, maple syrup, heavy cream, and sea salt until bubbling and thickened.
9. Drizzle the warm glaze over the cake while it is still slightly warm.