Apple Sour Cream Bundt Cake
1/2 cup nuts, finely chopped
1 teaspoon cinnamon
1/2 cup brown sugar
3 medium apples, peeled and sliced thinly
1/2 cup butter or margarine, softened
1 cup sugar
1 cup sour cream
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon salt
COMBINE nuts, cinnamon and brown sugar.
BEAT sugar and butter or margarine until fluffy. Add sour cream, eggs, flour, baking powder, baking soda, vanilla and salt and beat well.
SPREAD half the batter in a greased and floured Bundt cake pan.
SPRINKLE with a third of the sugar and cinnamon mixture.
LAYER apples on top of mixture.
SPRINKLE another third of the sugar and cinnamon mixture on top of apples.
SPREAD remaining batter evenly on top of apples and sugar mixture.
SPRINKLE with remaining sugar mixture.
BAKE at 350 degrees for 45 minutes, or until pick comes out clean when inserted in middle.
COOL for 10 to 15 minutes.
LOOSEN edges with knife.
PLACE cake plate on top of pan, and carefully invert, turning the cake onto the pan.
This recipe found here: Apple Sour Cream Bundt Cake