Apple Cinnamon Bundt Cake
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Apple Cinnamon Bundt Cake
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Filled with grated apples and cinnamon walnut filling, this buttery apple cinnamon bundt cake has tender soft crumbs. It makes a perfect fall dessert.
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Ingredients
- 3/4 cup unsalted butter softened
- 1-1/4 cup sugar
- 3 eggs
- 2 tsp vanilla extract
- 2-1/2 cup all-purpose flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- 2/3 cup sour cream
- 3 cup grated apple
Cinnamon Walnut Filling
- 1/4 cup sugar
- 1 tbsp cinnamon
- 1/2 cup chopped walnut
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Instructions
- Preheat the oven to 350˚F. Grease and flour a 10-12 cup bundt pan; set aside.
- In an electric mixer with a paddle attachment, cream butter and sugar until fluffy.
- Add eggs 1 at a time and continue to beat well. Add the vanilla and mix well.
- Add the sour cream and mix well. Add the grated apple and mix well.
- Whisk together the flour, baking soda, baking powder, and salt in a mixing bowl. Add the dry ingredients to the butter mixture, stir well.
- To make cinnamon walnut filling, mix the sugar, cinnamon and chopped walnut in a small mixing bowl; set aside.
- In a prepared bundt pan, put half the cake batter on the bottom. Using a folk, spread the batter to even out. Sprinkle the cinnamon walnut filling on top. Put the remaining cake batter on top and even out with a folk.
- Bake the cake in the preheated oven for 50-60 minutes. Let the cake rest in a pan for 10 minmutes. Invert the cake to a cooling rack and cool completely. Dust the cake with powdered sugar, if desired.
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