Apple Cinnamon Walnut Bundt Cake

CINNAMON NUT FILLING

o 2 ½ cups walnuts
o 2 -3 teaspoons cinnamon
o ½ cup sugar
o ¼ cup melted butter

CAKE

o 2 cups flour
o 1 teaspoon baking soda
o 1 teaspoon baking powder
o ¾ teaspoon salt
o 1 ¼ cups sugar
o 1 cup butter, softened ( no subs!)
o 2 large eggs, room temperature ( take out of the fridge 30
minutes before using)
o 1 ¼ cups sour cream
o 2 teaspoons vanilla extract or 1 teaspoon pure maple extract
o 2 large chopped granny smith apples, coarsely chopped ( or use a
similar firm apple)

Directions

1. Set oven to 350°F.
2. Set oven rack to second-lowest position.
3. Generously butter a bundt pan and then flour (shaking out excess
flour).
4. In a bowl mix together flour, baking soda, baking powder and salt.
5. In a small food processor, PULSE the walnuts, 2-3 teaspoons cinnamon
and 1/2 cup sugar until the nuts are chopped.

Page 2 of 2Apple Sour Cream Cinnamon Walnut Bundt Cake (cont.)

Directions

6. Add in 1/4 cup melted butter and pulse once or twice to combine; set
aside.
7. To make the cake: In a large bowl beat the 1 cup softened butter
with 1-1/4 cups sugar at high speed with an electric mixer for about
5 minutes.
8. Add in eggs and beat well.
9. Beat in sour cream and vanilla until smooth and fluffy (about 3
minutes).
10. Reduce the speed to low and add in the flour mixture, mixing just
until blended (the batter will be thick).
11. Add in the chopped apples; mix to combine.
12. Sprinkle half of the nut mixture evenly into bottom of the bundt pan.
13. Spoon half of the batter on top of the nut mixture, spreading out
with a spatula, then sprinkle the remaining nut mixture on top of
the batter, then top/dollop with remaining cake batter, spreading
out with a spoon.
14. Bake for about 50 minutes, or until cake tests done.
15. Cool cake in the pan on a rack for about 1 hour, then run a thin
knife around the inner edges.
16. Place rack on top of the pan, then flip to invert onto rack.
17. Cool completely.
18. *NOTE* this cake can be baked in a tube pan, just layer the
cinnamon/nut mix twice between three layers of cake batter instead
of sprinkling on the bottom of the pan. Layer as follows.
19. A third of the cake batter in the bottom of the pan then sprinkle
with half of the nut mixture, then another third batter on top, the
the remaining nut mixture then the remaining third of cake batter.
20. This method works quite well, but will produce a higher cake that
might take a longer time to bake.