Apple Sour Cream Cinnamon Walnut Bundt Cake
Delight in the coziness of fall with this Apple Sour Cream Cinnamon Walnut Bundt Cake—a decadent dessert infused with warm spices, tender chunks of fresh apples, and the nutty crunch of walnuts. The moist and fluffy cake owes its luxurious texture to sour cream, while a ribbon of cinnamon sugar swirls through the center, adding an irresistible touch of sweetness. Perfectly baked to golden perfection in a bundt pan, this cake is crowned with a light dusting of powdered sugar for a simple yet elegant finish. Whether you're hosting a holiday gathering or craving the ultimate autumn treat, this easy-to-make bundt cake pairs beautifully with a hot cup of coffee or tea.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 2 teaspoons Ground cinnamon
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 2 cups Apples, peeled, cored, and diced
- 1 cup Walnuts, chopped
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon (for swirl)
- 0.25 cup Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 10-cup bundt pan, or spray it with non-stick baking spray.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and gradually mix in the dry ingredients in three additions, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the diced apples and chopped walnuts using a spatula.
In a small bowl, combine the brown sugar and one teaspoon of cinnamon.
Pour half of the batter into the prepared bundt pan. Sprinkle the cinnamon sugar mixture evenly over the batter. Top with the remaining batter and spread evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
Optional: Once the cake is fully cooled, dust the top with powdered sugar before serving.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 265 mg | 12% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 41.5 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 142 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
