Good morning. I have srutinized the recipe for you. Thank you for the timely reply.
Here is my take on this recipe. Based on baking science dictates.
The recipe is not balanced very well. You can use 1, more egg ...plus you can increase the liquids by 1, additional oz.
Also Bakingfat, as you know the 1, TBLS of baking powder equates to 3, tsp worth. Ordinarilly my friend that would be at minimum for 13, oz of flour ....(2 3/4, cups) We must take into the account Bakingfat the weight of the apples. They average at 5, oz per. that is almost 2, pounds worth. Of course we must deduct the peelings & the coring which probably you will end up with 16/20, oz of chunky apples. We must add more leavener….basically this is your baking problem. Assume an additional 1,1/4 tsp of baking powder.
Bakingfat…. Member Julie suggested to you to reduce the oven temp by 25 degrees if your baking bundt pan is of the very dark variety.
I will mention the following to you as well. Never, never place a bundt or a tube pan in the oven on top of a baking sheet. Just place the pan onto the oven grating.
One more thing Bakingfat try and ascertain the accrucy of the oven temp at least within 25, degrees then make a +/- adjustments.
Butterfat you asked for “ANY THOUGHTS” well you just received mine.
Good luck to you & enjoy the rest of the day my friend.