Skill required: Confident Baker
Time to prepare: @ 2 hours including baking
Batter:
4 ounces Butter (1 stick), room temperature
1 1/2 Cups Granulated Sugar
3 Large Eggs
3 Cups All-Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2 teaspoons Vanilla extract
1 Cup Sour Cream
Filling
Use tart cooking apples such as Granny Smith, Gravenstein, Baldwin, Pippin, Northern Spy or, less tart but good, Golden Delicious.
3 to 4 Cups Apples, cored (peeled or unpeeled) and cut up into approximately 1/2-inch dice.
1/2 Cup Dark Brown Sugar (firmly packed)
1 teaspoon Cinnamon
3/4 Cup Walnuts, small pieces
1. Spray the inside of a bundt pan with nonstick buttery flavor spray or generously grease the pan and dust with flour, tapping out the excess flour.
2. Preheat oven to 350 degrees. Position rack in lower third of oven.
3. Combine the diced apples, dark brown sugar and cinnamon into a bowl and mix them together. Set aside.
4. In the large bowl of an electric mixer, using the whisk, beat the butter at high speed until it is soft and smooth, about 1 minute.
5. Add the granulated sugar in 2 installments and continue beating, at medium speed, after each addition until the mixture is light and fluffy, about 4 - 5 minutes.
6. At medium speed, add the eggs one at a time, beating only until they are well blended in. Remember to scrape down the bowl once or twice.
7. Combine flour, baking powder, baking soda, and salt.
8. Add 1/3 of the dry ingredients, vanilla and 1/3 of the sour cream and mix at medium speed for about 20 seconds. Do this 2 more times and then beat the entire batter for about 1 minute until it is uniform and smooth looking. Do not over beat.
9. Gently fold the walnuts and diced apples into the batter. (Use just the apples and ignore any liquid on the bottom of the bowl.)
10.Pour the batter into the baking pan and gently smooth the top.
11.Bake for 55 – 70 minutes, until the top is browned and feels springy to the touch and a cake tester or toothpick comes out clean, without any batter on it.
12.Allow cake to cool in the baking tin for about 20 minutes, then turn it out, to finish cooling on a cooling rack.
Before serving, dust it with powdered sugar or drizzle a simple glaze randomly over it. See "Frostings."
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