Apple & Sour Cream Bundt

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So many fall goodies in one bundt pan.

INGREDIENTS

Apple Nut Mixture:

2 cups apples, peeled, cored, and diced small
1/2 cup packed brown sugar
1 tablespoon flour
2 tablespoons butter
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts
1 teaspoon cinnamon

Cake batter:

1 1/2 cups sugar
3/4 cup butter,softened
1 1/2 teaspoons vanilla
3 eggs room temperature
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream

Glaze:

1 cup powdered sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2-3 tablespoons milk

 

DIRECTIONS

Preheat oven to 325°F; grease a 12-cup Bundt pan.

Prepare apple-nut filling by cooking all ingredients, except nuts, over medium heat, stirring constantly. Cook until apples are tender. This will take approximately 3 to 4 minutes. Stir in nuts. Set aside.

Combine sugar, butter, vanilla and eggs in a large mixing bowl. Beat at medium speed, 2 minutes, scraping bowl occasionally. Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Beat until each addition is just incorporated into the batter, don’t over beat. Fold in apple mixture.

Spread batter in the baking pan. Bake at 325°F for 1 hour, until a toothpick inserted near the center comes out clean. Cool in the pan for 20 minutes, then turnout onto a serving plate and cool completely.

Whisk together ingredients for glaze and drizzle on top.

 

 

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