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Toffee Apple Sour Cream Cake

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 16
Author: Emily Clifton


  • Butter for greasing pan
  • 3 cups all-purpose flour plus more for dusting pan
  • 1/2 cup vegetable oil
  • 1 cup sour cream room temperature
  • 1 cup granulated sugar
  • 1/2 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 1 1/2 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)


  • 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.
  • 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.
  • 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.
  • 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.
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