Ingredients:

  • 1 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 3 large eggs
  • 0.5 cup sour cream
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 0.5 tsp salt
  • 3 cups Granny Smith apples, peeled and finely diced
  • 0.5 cup chopped walnuts
  • 4 tbsp unsalted butter
  • 0.5 cup brown sugar
  • 3 tbsp heavy cream
  • 0.5 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 10-inch bundt pan with butter or non-stick spray.
  2. Peel and dice apples into 1/4-inch cubes.
  3. Cream softened butter and sugar until light and fluffy; beat in eggs one at a time, then stir in sour cream and vanilla.
  4. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt, then gradually fold the dry ingredients into the wet mixture.
  5. Gently stir in the diced apples and chopped walnuts by hand until just combined.
  6. Pour batter into the pan and bake for 55–65 minutes until a toothpick comes out with a few moist crumbs.
  7. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.
  8. Melt butter, brown sugar, and heavy cream in a saucepan over medium heat; simmer for 2 minutes until thickened.
  9. Stir in vanilla and salt, then pour the warm glaze over the cooled cake.