Zutaten für Apple Sour Cream Cinnamon Walnut Bundt Cake
- 1 cup walnuts
- 2 teaspoons cinnamon
- 1 3/4 cups granulated sugar
- 1 1/4 cups unsalted butter
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups peeled and diced Granny Smith apples
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Apple Sour Cream Cinnamon Walnut Bundt Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Apple Sour Cream Cinnamon Walnut Bundt Cake
- Preheat oven to 350°F (175°C).
- Position oven rack to the second-lowest position.
- Generously grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- In a small food processor, combine 1 cup walnuts, 2 teaspoons cinnamon, and 1/2 cup granulated sugar. Pulse until nuts are finely chopped.
- Add 1/4 cup (1/2 stick) melted unsalted butter to the food processor and pulse 1-2 times to combine. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 1/4 cups granulated sugar using an electric mixer on high speed for 5 minutes, until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Beat in 1 cup sour cream and 1 teaspoon vanilla extract until smooth and fluffy.
- Reduce mixer speed to low and gradually add the dry ingredients (flour mixture), mixing until just combined.
- Gently fold in 2 cups peeled and diced apples.
- Divide the walnut mixture in half. Sprinkle half of the mixture evenly into the bottom of the prepared bundt pan.
- Spoon half of the batter over the nut mixture. Sprinkle with the remaining nut mixture. Top with the remaining batter, spreading evenly with a spoon.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 1 hour. Run a thin knife around the edges to loosen.
- Invert the cake onto the wire rack and let it cool completely.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
207g
Fat
125g
Carbs
27g
