Cinnamon Walnut Bundt Cake

Yield: 12-16 slices
Prep Time: 30 minutes
Bake Time: 45-55 minutes

Ingredients:

• For the Cake:

  • 1 ½ cups (180g) All-Purpose Flour
  • 1 tsp Baking Soda
  • ¼ tsp Salt
  • 1 ½ cups Sour Cream, room temperature
  • ¾ cup (175ml) Vegetable Oil
  • 2 Large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Cinnamon
  • 1 ½ cups (180g) Granulated Sugar
  • 1 ½ cups (180g) Walnuts, coarsely chopped

• For the Sour Cream Glaze:

  • 2 cups (240g) Powdered Sugar
  • ¼ cup (60ml) Sour Cream
  • 1 tsp Vanilla Extract

Instructions:

1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly – this is crucial for easy release! You can also line the bottom with parchment paper.

2. Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.

3. Wet Ingredients: In a separate bowl, whisk together the sour cream, oil, eggs, vanilla extract, and apple cider vinegar until well combined.

4. Combine Wet & Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined – do not overmix! Fold in the chopped walnuts.

5. Bake: Pour the batter into the prepared bundt pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs).

6. Cooling: Let the cake cool in the bundt pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

7. Make the Glaze: While the cake is cooling, whisk together the powdered sugar, sour cream, and vanilla extract until smooth. Add more sour cream if needed to reach your desired consistency.

8. Glaze & Serve: Once the cake is completely cooled, drizzle the sour cream glaze evenly over the top. Let the glaze set for about 30 minutes before slicing and serving.

Tips & Variations:

• Walnut Size: Adjust the size of the chopped walnuts to your preference.
• Spice it Up: Add a pinch of nutmeg or cardamom along with the cinnamon for extra warmth.
• Citrus Zest: A teaspoon of orange or lemon zest would complement the cinnamon and walnuts beautifully.