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.