Toffee Apple Sour Cream Cake
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • Butter for greasing pan
  • 3 cups all-purpose flour, plus more for dusting pan
  • ½ cup vegetable oil
  • 1 cup sour cream, room temperature
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 3 eggs, room temperature
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 3 cups apples (preferably tart like Honeycrisp or Granny Smith), peeled, cored, and chopped into 1½ inch chunks
  • 1 cup pecans or walnuts, roughly chopped
  • 1 cup toffee or butterscotch chips
  • Salted Caramel Sauce (for drizzling, optional)
  • Vanilla ice cream, Creme Fraiche, or whipped cream (optional)
  1. Preheat oven to 350°F. Butter and flour a 9-inch tube pan. Beat the oil, sour cream and sugars together in a mixer (fitted with a paddle attachment) for about 5 minutes. Add eggs, one at a time, beating each until creamy. Add vanilla and beat for anther minute.
  2. In a medium bowl, add the flour and cinnamon, salt and baking soda and whisk to combine. Add to the wet ingredients, beating on low speed just until combined. With a rubber spatula, fold in apples, nuts and toffee chips until they are dispersed evenly. Don’t over-mix.
  3. Pour the batter into the prepared bundt pan. Bake until a toothpick inserted into the middle of the cake comes out clean, about 1 hour. Remove from oven and set on a cooling rack on the counter. Allow cake to cool in pan.
  4. Once cake is completely cool, turn it out onto a serving plate. Sprinkle the top with powdered sugar. Slice and serve with ice cream, whipped cream or creme fraiche and a drizzle of Salted Caramel Sauce, if desired.
Recipe by Nerds with Knives at