Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 3 cups peeled and finely chopped apples about 3 medium apples, Granny Smith or Honeycrisp work well
- 1 cup chopped walnuts or pecans optional
For the Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons milk or apple cider
- 1/2 teaspoon vanilla extract
Instructions
Make the Cake:
Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 10 to 12-cup Bundt pan, tapping out any excess flour.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt, and allspice. Set aside.
Cream Butter and Sugar:
- In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla:
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
Combine with Dry Ingredients:
- Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Fold in Apples and Nuts:
- Gently fold in the chopped apples and nuts (if using) until evenly distributed throughout the batter.
Bake:
- Pour the batter into the prepared Bundt pan and smooth the top. Bake for 60-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool:
- Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Prepare the Glaze (if using):
Mix Ingredients:
- In a small bowl, whisk together the powdered sugar, milk (or apple cider), and vanilla extract until smooth.
Drizzle over Cake:
- Once the cake is completely cool, drizzle the glaze over the top of the cake.