This Sour Cream Apple Cake with Cinnamon Caramel Glaze (homemade glaze, or purchased caramel sauce/glaze) makes a great Fall dessert recipe with apples.
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I earn from qualifying purchases with no extra cost to you
I love to bake with apples, especially in the Autumn when they are ripe locally.
Desserts with apples are a favourite in our home. This cake topped with a caramel cinnamon glaze is a delectable treat! The sour cream makes it extra moist. Enjoy!
FOR THE CAKE
1/2 cup chopped walnuts
1 tsp. ground cinnamon
1 1/2 cups granulated sugar, divided
1/2 cup butter, softened
1 tsp. vanilla extract
1 cup sour cream
2 medium eggs
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 3/4 cups finely peeled, finely chopped apples
(about 3 medium size apples)
FOR THE GLAZE
3/4 cup brown sugar
2 tbsp. butter
1/2 tsp. ground cinnamon
1/3 cup hot evaporated milk
Note - I like to use purchased caramel glaze instead of using this homemade glaze recipe, just because it is so much easier, and comes ready-made with a perfect consistency!
In a small bowl, combine the walnuts, ground cinnamon and 1/2 cup granulated sugar, and set aside.
In a medium size bowl, whisk or use a fork to combine the flour, baking powder and the baking soda.
In a large size bowl, using an electric hand mixer, cream the butter and the remaining 1 cup granulated sugar until mixture is light and fluffy.
Beat in the vanilla extract, and then beat in the eggs, one at a time.
Gradually mix in the flour mixture, alternating with the sour cream until well combined.
Spread one half of the cake batter into a greased (I use non-stick cooking spray), bundt cake pan.
Sprinkle the top of the batter with one half of the walnut mixture.
Add the apple on top of the walnut mixture.
Sprinkle the remaining half of the nut mixture over the apples.
Spread the remaining cake batter over the top of the nut mixture.
Bake at 350° F for 55 - 60 minutes or until the cake begins to pull away from the sides of the pan.
Allow cake to cool in the pan for about 10 minutes, and then remove it from the pan and allow the cake to cool completely on a wire rack.
Combine the glaze ingredients in a blender and process until the sugar is well dissolved, and mixture is smooth.
Drizzle the glaze over the sour cream apple cake, or drizzle the glaze over each serving slice at the time of serving (that is what I do, so that the glaze is fresh on top of the cake instead of soaked it).
How to Chop Walnuts and other Nuts
If you need to chop the walnuts for this recipe, (or any nuts for a recipe), here is a simple method to use:
Place the whole nuts between a folded piece of waxed paper or parchment paper.
Using a pastry rolling pin, roll over the nuts to chop them.
Easy! No mess!
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