This Sour Cream Apple Cake is perfect for autumn. Adding sour cream gives the cake a flavorful and fine moist crumb. It's absolutely delicious!
Prep: 15 mins
Cook: 30 mins
Yields: 8 - 10 Servings
Ingredients
2 cups flour
¼ teaspoon salt
3 teaspoons cinnamon, divided
½ teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
½ cup softened butter
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
8 ounces sour cream
2 medium apples, peeled & chopped (about 2 cups)
8 tablespoons walnuts or almonds, chopped (optional)
½ cup brown sugar
Directions
1Preheat oven to 350º Fahrenheit, and grease bundt pan with nonstick spray.
2Combine flour, salt, nutmeg and 2 teaspoons of cinnamon in a medium bowl. Stir in baking soda and baking powder, and set aside.
3Mix softened butter and sugar in a separate mixing bowl until a creamy consistency forms. Beat in eggs, one at a time, combining until creamy. Add vanilla and sour cream, and mix until well blended.
4Sift in dry ingredients, beating the mixture on low speed to form a batter-like consistency. Fold in the nuts and apples, stirring gently to evenly distribute.
5Pour the batter into bundt pan. Sprinkle evenly with brown sugar and 1 teaspoon of cinnamon, and bake for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean.
6Turn cake onto serving plate after cooling in pan for 20 to 30 minutes. Serve warm with your favorite toppings.