Spiced Apple Sour Cream Bundt Cake
Spiced Apple Sour Cream Bundt Cake
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups unbleached flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg, freshly grated if possible
- Pinch ground ginger
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup mild vegetable oil - I used sunflower
- 1.5 cups white sugar
- 1/4 cup packed brown sugar
- 3 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 cups peeled, chopped apples
- For the topping:
- 1/2 cup chopped pecans
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- For the glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk
- A drop of vanilla extract
Instructions
- 1
Preheat the oven to 350 degrees.
- 2
In a medium bowl, stir together the flour, salt, cinnamon, nutmeg, ginger, baking soda, and baking powder. Set aside.
- 3
In a large bowl, with an electric mixer (or a sturdy wooden spoon if you're hardcore), blend together the oil and sugar. Add eggs one at a time, beating each until thoroughly incorporated before adding the next.
- 4
Blend in the sour cream and vanilla, then stir in the flour mixture. Do not overbeat. Fold in the apples until evenly distributed.
- 5
Butter and flour a nonstick Bundt pan, or use a flour-and-oil baking spray. Evenly spread the topping ingredients in the bottom of the pan.
- 6
Pour the cake batter evenly into the pan and place in the oven. Bake for about an hour, until the top is brown and a tester comes out clean.
- 7
Remove from the oven and let cool 15 minutes before turning out onto a rack or plate. Let cool completely before topping with the glaze.
- 8
When cake is cool, stir together glaze ingredients in a small bowl. If it's too thick, add small amounts of milk until it drizzles easily. Drizzle prettily over the top of the cake. Slice cake into 12 to 16 pieces and enjoy!