STREUSEL TOPPING-
Mix flour, brown sugar and cinnamon in medium bowl.
Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Stir in chopped walnuts / pecans.
Set aside.
CAKE-
Beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy.
Add eggs 1 at a time, beating well after each addition.
Mix in vanilla.
Gradually beat in flour and baking soda on low speed until well mixed then gently fold in chopped apple.
Spoon 1/2 of the Streusel Topping into a greased and floured 12 cup Bundt pan.
Spoon 1/2 of the batter over the top.
Repeat layers.
Bake for 1 hour or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes.
Remove from pan.
Cool completely on a wire rack.
Sprinkle with confectioners' sugar or drizzle with Vanilla Glaze if desired.
Originally Submitted
8/19/2012
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