Dark's Kitchen
Serves 8-10

2 C flour
1/4 tsp salt
3 tsp cinnamon, divided
1/2 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
1/2 C (1 stick) butter, softened
1 C sugar
1 tsp vanilla extract
2 large eggs
8 oz. sour cream
2 medium apples, chopped (about 2 cups)
8 Tbsp chopped walnuts, almonds, pecans, or other nut of your choice
1/2 C brown sugar


Preheat oven to 350 F degrees. Grease bundt pan with nonstick spray. Flour greased pan.

Combine flour, salt, nutmeg, and 2 tsp cinnamon, in a medium bowl. Stir in baking soda and baking powder. Set aside.

Mix butter and sugar, in a separate bowl, until a creamy consistency forms. Beat in eggs, one at a time, combining until creamy.

Add vanilla and sour cream. Mix until well blended. Sift in dry ingredients, beating the mixture on low speed, to form a batter-like consistency.

Fold in chopped nuts and apples, stirring gently to evenly distribute. Pour batter into bundt pan.

Sprinkle evenly with brown sugar and 1 tsp cinnamon. Bake for 50 to 65 minutes, or until a toothpick inserted in center comes out clean.

Turn cake onto serving plate after cooling in pan for 20 to 30 minutes. Serve warm with your favorite toppings.
Sour Cream Apple Cake
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