Sour Cream Apple Cake

By Dee514 on March 25, 2003

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    1. 236.59 ml vegetable oil ( not olive)
    2. 473.18 ml sugar ( white, granulated)
    3. 3 eggs
    4. 236.59 ml sour cream
    5. 709.77 ml flour ( all-purpose)
    6. 4.92 ml salt
    7. 4.92 ml cinnamon
    8. 4.92 ml baking soda
    9. 4.92 ml baking powder
    10. 4.92 ml vanilla extract
    11. 236.59 ml chopped walnuts
    12. 709.77 ml Red Delicious apples, peeled cored and thickly sliced or cut into chunks ( about 3-4 apples)


    1. 118.29 ml chopped walnuts
    2. 29.58 ml brown sugar
    3. 4.92 ml cinnamon


    1. 29.58-44.37 ml powdered sugar (optional)
    2. 14.79-29.58 ml milk ( or enough milk to make a glaze that you can drizzle over the cake from a teaspoon) (optional)


  1. In a bowl, sift together the flour, salt, cinnamon, baking soda and baking powder, and set aside.
  2. In a small bowl, mix the brown sugar, 1/2 cup nuts and cinnamon together, and set aside (for topping).
  3. In a large bowl, with electric mixer, beat oil and sugar together until creamy.
  4. Add eggs and beat until mixture is fluffy.
  5. Stir in sour cream (by hand).
  6. Stir in flour mixture (by hand), batter will be very thick.
  7. Add vanilla, apples and 1 cup nuts, and blend well.
  8. Pour mixture into a buttered& floured bundt pan (or 9-inch tube pan).
  9. Sprinkle the sugar/nut topping mixture over the top of the batter.
  10. Bake for about 60 to 75 minutes in a preheated 350°F oven (or until toothpick inserted in center comes out clean).
  11. Cool cake in pan, on rack for about 15 minutes.
  12. Remove cake from pan, and finish cooling on rack.
  13. In a small bowl, mix the powdered sugar together with enough milk to make a glaze that is thin enough to drizzle over the top of the cake (in thin squiggly strands).
  14. When cake is completely cooled, drizzle the glaze across the top.