Ingredients:

  • 2 cups All-Purpose Flour
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • 2 tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • 1 tsp Fine Sea Salt
  • ¾ cup Unsalted Butter, softened
  • 1 cup Light Brown Sugar, packed
  • ½ cup Granulated Sugar
  • 3 Large Eggs, room temperature
  • 1 Tbsp Vanilla Extract
  • ½ cup Full-Fat Sour Cream (or Greek yogurt)
  • 3 medium Firm Apples (e.g., Gala, Honeycrisp), peeled and diced
  • 1 cup Walnuts, toasted and roughly chopped
  • ½ tsp Extra Ground Cinnamon (for apples)
  • 1 cup Powdered Sugar, sifted (for glaze)
  • 2 Tbsp Unsalted Butter (for glaze)
  • 2–3 Tbsp Heavy Cream (or whole milk, for glaze)
  • ½ tsp Vanilla Extract (for glaze)

Instructions:

  1. Preheat the oven to 350°F (175°C). Thoroughly grease and flour your 9-inch pan or Bundt tin. Toast the walnuts on a baking tray for 5–7 minutes until fragrant; set aside to cool and chop. Prepare apples by peeling and dicing them into small cubes; toss immediately with the extra ½ tsp of cinnamon.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, 2 tsp cinnamon, nutmeg, and salt. Set aside. In a stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy (about 3–4 minutes). Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  3. Reduce the mixer speed to low. Add one-third of the dry ingredients, followed by half of the sour cream. Repeat this sequence, ending with the remaining dry ingredients. Mix only until just combined. Use a rubber spatula to gently fold the prepared apples and toasted walnuts into the batter. Do not overmix.
  4. Pour the batter evenly into the prepared pan. Bake for 55–65 minutes, or until a wooden skewer inserted into the centre comes out clean. Let the cake cool in the pan for 10–15 minutes before carefully inverting it onto a wire rack to finish cooling completely.
  5. To make the glaze, melt the 2 Tbsp of butter. Whisk in the sifted powdered sugar, heavy cream, and vanilla extract until smooth, adjusting the consistency as needed. Once the cake is completely cool, drizzle the sticky toffee glaze generously over the top and allow it to set for 15 minutes before serving.