A delightful bundt cake combining the warm flavors of cinnamon and apples, topped with a crunchy walnut streusel and a sweet glaze.
Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or non-stick spray.
Ensure the bundt pan is well-greased to prevent sticking.
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
Sifting the dry ingredients can help achieve a smoother batter.
In a large bowl, use an electric mixer to beat the sugar and eggs until light and fluffy.
Beating the eggs and sugar well incorporates air, making the cake lighter.
Add the sour cream and vanilla extract to the sugar mixture and mix until combined.
Use room temperature sour cream for easier mixing.
Gradually add the dry ingredients to the wet ingredients, mixing gently by hand until just combined.
Avoid overmixing to keep the cake tender.
Fold in the chopped apples and walnuts into the batter.
Coating the apples in a bit of flour can prevent them from sinking.
Pour the batter into the prepared bundt pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
In a small bowl, mix the brown sugar, walnuts, and cinnamon for the topping, then sprinkle it evenly over the batter.
Press the topping lightly into the batter for better adhesion.
Bake the cake in the preheated oven for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at 60 minutes to avoid overbaking.
Allow the cake to cool in the pan for 15 minutes, then invert it onto a cooling rack to cool completely.
Running a knife around the edges can help release the cake.
In a small bowl, whisk together the powdered sugar and milk to make a glaze.
Adjust the milk quantity for your desired glaze consistency.
Drizzle the glaze over the cooled cake in a decorative pattern.
Use a spoon or piping bag for precise drizzling.
Slice and serve the cake, enjoying its delightful flavors.
Pair with a hot beverage for a comforting treat.
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