Apple Spice Sour Cream Bundt Cake Recipes

APPLE SOUR CREAM CAKE

Steps:

• Preheat oven to 350.
• Grease a 13 x 9 x 2 baking pan.
• Cream butter and sugar.
• Add eggs and vanilla, beat well.
• Sift together flour, baking soda, baking powder, and salt.
• Add dry ingredients to the first mixture alternately with 1 cup sour cream.
• Stir in chopped apples.
• Spread evenly in greased pan.
• Mix together ingredients for nut topping.
• Sprinkle over batter.
• Bake for 35-40 minutes.

APPLE SOUR CREAM CINNAMON WALNUT BUNDT CAKE

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Generously butter a bundt pan and then flour (shaking out excess flour).
• In a bowl mix together flour, baking soda, baking powder and salt.
• In a small food processor, PULSE the walnuts, 2-3 teaspoons cinnamon and 1/2 cup sugar until the nuts are chopped.
• Add in 1/4 cup melted butter and pulse once or twice to combine; set aside.
• 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.
• Add in eggs and beat well.
• Beat in sour cream and vanilla until smooth and fluffy (about 3 minutes).
• Reduce the speed to low and add in the flour mixture, mixing just until blended (the batter will be thick).
• Add in the chopped apples; mix to combine.
• Sprinkle half of the nut mixture evenly into bottom of the bundt pan.
• 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.
• Bake for about 50 minutes, or until cake tests done.
• Cool cake in the pan on a rack for about 1 hour, then run a thin knife around the inner edges.
• Place rack on top of the pan, then flip to invert onto rack.
• Cool completely.
• *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.
• 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.
• This method works quite well, but will produce a higher cake that might take a longer time to bake.

SOUR CREAM APPLE CAKE

Steps:

• In a bowl, sift together the flour, salt, cinnamon, baking soda and baking powder, and set aside.
• In a small bowl, mix the brown sugar, 1/2 cup nuts and cinnamon together, and set aside (for topping).
• In a large bowl, with electric mixer, beat oil and sugar together until creamy.
• Add eggs and beat until mixture is fluffy.
• Stir in sour cream (by hand).
• Stir in flour mixture (by hand), batter will be very thick.
• Add vanilla, apples and 1 cup nuts, and blend well.
• Pour mixture into a buttered& floured bundt pan (or 9-inch tube pan).
• Sprinkle the sugar/nut topping mixture over the top of the batter.
• Bake for about 60 to 75 minutes in a preheated 350°F oven (or until toothpick inserted in center comes out clean).
• Cool cake in pan, on rack for about 15 minutes.
• Remove cake from pan, and finish cooling on rack.
• In a small bowl, mix the powdered sugar together with enough milk to make a glaze that is thin enough to drizzle over the top of the cake (in thin squiggly strands).
• When cake is completely cooled, drizzle the glaze across the top.

SOUR CREAM APPLE COFFEE CAKE

Steps:

• In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; add alternately with sour cream to the creamed mixture. Fold in apples. Spoon into a greased 9-in. square baking pan. In a small bowl, mix topping ingredients; sprinkle over batter. Bake at 350° for 35-40 minutes or until done.

APPLE SPICE BUNDT CAKE

Steps:

• In a large mixing bowl, cream butter, shortening, sugars and lemon peel until fluffy.
• Add eggs one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the flour, cinnamon, baking soda, allspice, nutmeg and salt; add to creamed mixture alternately with applesauce.
• Stir in the pecans and apple.
• Pour into a greased and floured 9- or 10-in. bundt pan.
• Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes; remove from pan to a wire rack to cool completely.
• For glaze, in a heavy saucepan, melt butter and brown sugar over low heat.
• Stir in cream.
• Cook and stir until mixture comes to a boil; boil for 1 minute.
• Remove from heat; whisk in sugar and vanilla until smooth, about 1 minute.
• Pour over cake, immediately sprinkle with pecans.