Apple Sour Cream Cinnamon Walnut Bundt Cake Recipe

Ingredients for Apple Sour Cream Cinnamon Walnut Bundt Cake

• 1 cup walnuts
• 2 teaspoons ground cinnamon
• 1 1/4 cups granulated sugar
• 1 cup (2 sticks) softened 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
• Vanilla Extract
• Granny Smith Apples

How to Make Apple Sour Cream Cinnamon Walnut Bundt Cake

1. Preheat oven to 350°F (175°C).
2. Position oven rack to the second-lowest position.
3. Generously grease and flour a 10-inch bundt pan.
4. 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.
5. In a small food processor, combine 1 cup walnuts, 2 teaspoons cinnamon, and 1/2 cup granulated sugar. Pulse until nuts are finely chopped.
6. Add 1/4 cup (1/2 stick) melted unsalted butter to the food processor and pulse 1-2 times to combine. Set aside.
7. 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.
8. Beat in 4 large eggs one at a time, mixing well after each addition.
9. Beat in 1 cup sour cream and 1 teaspoon vanilla extract until smooth and fluffy.
10. Reduce mixer speed to low and gradually add the dry ingredients (flour mixture), mixing until just combined.
11. Gently fold in 2 cups peeled and diced apples.
12. Divide the walnut mixture in half. Sprinkle half of the mixture evenly into the bottom of the prepared bundt pan.
13. 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.
14. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
15. Let the cake cool in the pan on a wire rack for 1 hour. Run a thin knife around the edges to loosen.
16. Invert the cake onto the wire rack and let it cool completely.