Toffee Apple Sour Cream Cake
All the flavor of a toffee apple, without the broken teeth! The apples, sour cream and toffee (or butterscotch) keep it incredibly moist. We serve it with a drizzle of our Salted Caramel Sauce. It tastes like you just wandered into an orchard.
Servings: 16
Ingredients
- 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 sugar
- 1/2 cup brown sugar packed
- 3 eggs room temperature
- 1 teaspoon kosher 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)
Instructions
- 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.
Tried this recipe?Mention @NerdsWithKnives or tag #nerdswithknives!