Yield: 12 Servings
Ingredients for the cake:
- 1 cup butter, soft
- 2¼ cups sugar, divided
- 4 eggs
- 2 cups flour
- ½ tsp. salt
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1 cup sour cream
- 1 tsp. vanilla
- 3 cups coarsely chopped, peeled apples
- ¼ cup brown sugar, packed
- ½ tsp. cinnamon
- 1 cup chopped nuts, walnuts or pecans
Ingredients for the glaze:
- ¼ cup butter
- 2 cups powdered sugar
- 1 tsp. vanilla
- 1 to 2 tbsp. milk
Directions:
- Preheat oven to 350 F. Generously grease and flour a Bundt pan or 9-by-13 baking dish.
- In a large bowl, cream butter with 2 cups sugar until light and fluffy. Beat in eggs.
- Stir together flour, salt, baking powder and baking soda. Beat flour mixture into butter mixture alternately with sour cream. Beat in vanilla.
- In a medium bowl, stir together apples and remaining ¼ cup sugar; fold into the batter. Spoon half of the batter into prepared pan. Smooth with a spatula.
- In a medium bowl, combine brown sugar and cinnamon; stir in nuts.
- Sprinkle nut mixture over batter in pan. Top with the remaining batter and smooth with a spatula.
- Bake until toothpick inserted comes out clean, about 70 minutes. Combine glaze ingredients and warm over low heat to combine completely.
- Let cake cool for 30 minutes and then top with glaze.
