Apple Sour Cream Cinnamon Walnut Bundt Cake Recipes

MOM'S APPLE-CINNAMON BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Mix 5 tablespoons sugar and cinnamon together in a bowl. Add apples and toss to coat.
• Mix flour, 2 cups sugar, vegetable oil, eggs, orange juice, baking powder, and vanilla extract together in a large bowl until moist and thick. Pour a little batter into the prepared pan to cover the bottom and layer with sugared apple slices. Repeat layers of batter and apples, finishing with batter on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes.

GLAZED APPLE BUNDT CAKE

Steps:

• Preheat oven to 325°F (163°C). Spray a 10-12 cup Bundt pan with nonstick spray. Set aside.
• Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, yogurt, brown sugar, granulated sugar, eggs, and vanilla together until combined and creamy. Pour the wet ingredients into the dry ingredients and slowly whisk until no large lumps remain. Try to avoid over-mixing. Carefully fold in the apple chunks. If you feel 3 large apples is too much, feel free to cut down to 2 apples. I like a lot of apple chunks in my cake!
• Spoon/pour the thick batter into the prepared bundt pan. Bake for 55-75 minutes or until a toothpick inserted in the cake comes out clean. The baking times may vary depending on your oven, if you used a 10 cup bundt pan or 12 cup, or if you used less apple chunks. Keep your eye on the cake after 55 minutes. Feel free to cover the cake loosely with aluminum foil about halfway through to prevent heavy browning on top. Allow the cake to cool in the pan set on a wire rack, then invert onto a serving plate once cooled and ready to serve.
• As the cake cools, prepare the brown sugar glaze. Combine the butter, brown sugar, and heavy cream in a medium saucepan over medium heat. Stir constantly as the mixture comes to a simmer and then a rapid boil. Once boiling, stop stirring and allow to boil for 1 minute. Turn the heat down to low, give it a quick stir, and let simmer for 1 minute. Remove from heat and whisk in the sifted confectioners' sugar. Allow glaze to cool and slightly thicken for at least 10 minutes. Spoon glaze over the cake right before serving. If your glaze thickens up too much before serving the cake, warm in the microwave for 15 seconds and stir until smooth.
• I like this cake warm, at room temperature, and even cold. Cover leftovers and store at room temperature for 3 days or in the refrigerator for up to 5 days. Flavor is outstanding on day 2!

APPLE WALNUT BUNDT CAKE

Steps:

• Preheat the oven to 350 F. Grease and flour a Bundt pan and set aside.
• In a medium bowl, combine the diced apples, 2 tbsp. sugar, 1 tsp. cinnamon, and nutmeg; set aside. Sift together flour, baking powder, and salt.
• In a large bowl, combine 1 cup white sugar, brown sugar, oil, apple juice, vanilla, and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts and apple mixture.
• Pour the batter into prepared pan. Bake at 350 F for 55 to 60 minutes, or until cake is firm, well browned, and begins to pull away from pan edges. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar, if desired, before serving.

CINNAMON SWIRL BUNDT COFFEE CAKE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
• Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
• Mix the remaining 1/4 cup of white sugar with the cinnamon.
• Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
• Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.

APPLE CINNAMON BUNDT CAKE

Steps:

• Preheat oven to 350, and prepare the 12 cup bundt pan (grease and flour if you don't have a non-stick).
• In a medium bowl, whisk the flour, cinnamon, baking powder, salt, and baking soda together.
• In a large bowl, melt the butter in the microwave, and add brown sugar and eggs, whisking until smooth.
• Gradually whisk in dry ingredients just until combined- don't overmix.
• Fold in the apples (it will look sort of like peanut butter coated apple slices, but don't worry- the batter bakes up around the apple slices) and spoon batter into the bundt pan, smoothing the top.
• Bake until a tester inserted into the center of the cake comes out clean (about an hour).
• Cool in the pan for about 15 minutes, and invert onto a rack placed over wax paper to cool completely.
• Make the glaze by whisking the water (or apple juice) together with the confectioners' sugar adding just enough liquid to make the glaze thick but pourable.
• Drizzle glaze over completely cooled cake, and let it firm up before serving.

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 BOURBON BUNDT CAKE

Steps:

• Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.
• In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in zest.
• With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.
• While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup whiskey in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
• While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.

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.

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.