Ingredients:

  • 1 cup unsalted butter, softened (225g)
  • 1.5 cups light brown sugar, packed (300g)
  • 4 large eggs (200g)
  • 2 tsp vanilla extract (10ml)
  • 0.5 cup sour cream (120g)
  • 3 cups all-purpose flour (375g)
  • 1 tsp baking soda (5g)
  • 0.5 tsp salt (3g)
  • 2 tsp ground cinnamon (5g)
  • 2 cups Granny Smith apples, peeled and finely diced (300g)
  • 0.5 cup chopped walnuts (60g)
  • 4 tbsp unsalted butter (57g)
  • 0.5 cup brown sugar (100g)
  • 0.25 cup heavy cream (60ml)
  • 0.25 tsp sea salt (1.5g)

Instructions:

  1. Preheat oven to 325°F (160°C). Grease a 12-cup Bundt pan with butter and dust with a mixture of flour and cinnamon, tapping out the excess.
  2. Cream the softened butter and brown sugar on medium-high for 3 minutes until pale. Add eggs one at a time, beating well after each addition.
  3. Stir in the vanilla and sour cream.
  4. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually fold the dry ingredients into the wet batter until no streaks of flour remain.
  5. Gently fold in the diced apples and walnuts. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 75 minutes or until a toothpick inserted into the center comes out clean.
  7. Prepare the glaze by heating butter, brown sugar, heavy cream, and sea salt in a saucepan until smooth. Pour over the cooled cake.