Sour Cream Apple Cake with Salted Caramel Sauce

Emily Clifton


Butter for greasing pan
3cups all-purpose flour, plus more for dusting pan
1/2cup vegetable oil
1cup sour cream, room temperature
3 eggs, room temperature
1teaspoon salt
1teaspoon cinnamon
1teaspoon baking soda
1teaspoon vanilla
1cup granulated sugar
1/2cup brown sugar, packed
3cups apples (preferably tart like Honeycrisp or Granny Smith), peeled, cored and chopped into 1 1/2 inch chunks
1cup pecans or walnuts, roughly chopped
cup toffee or butterscotch chips
Salted Caramel Sauce for drizzling, optional (recipe linked below)
Vanilla ice cream, creme fraiche, or whipped cream (optional)


  1. Preheat oven to 350°F. Butter and flour a 9-inch tube pan. Beat the oil, sour cream and sugars together in a mixer (fitted with a paddle attachment) for about 5 minutes. Add eggs, one at a time, beating each until creamy. Add vanilla and beat for anther minute.
  2. In a medium bowl, add the flour and cinnamon, salt and baking soda and whisk to combine. Add to the wet ingredients, beating on low speed just until combined. With a rubber spatula, fold in apples, nuts and toffee chips until they are dispersed evenly. Don’t over-mix.
  3. Pour the batter into the prepared bundt pan. Bake until a toothpick inserted into the middle of the cake comes out clean, about 1 hour. Remove from oven and set on a cooling rack on the counter. Allow cake to cool in pan.
  4. Once cake is completely cool, turn it out onto a serving plate. Sprinkle the top with powdered sugar. Slice and serve with ice cream, whipped cream or creme fraiche and a drizzle of Salted Caramel Sauce, if desired.

This recipe was from Nerds with Knives for Honest Cooking was republished with permission. It originally appeared as Toffee-Apple Sour Cream Cake (With a Salted Caramel Drizzle)

Apple Cake with Salted Caramel Drizzle | Get the recipe.

Emily Clifton