1 c. butter, softened
2 1/4 c. sugar
4 eggs
2 1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. sour cream
1 tsp. vanilla
3 c. coarsely chopped peeled apples
1/4 c. brown sugar, packed
1/2 tsp. cinnamon
1 c. chopped nuts

1. Preheat the oven to 350 degrees. Generously grease and flour a heavy Bundt pan (light enamel Bundt pans brown the outside of the cake too quickly) or 10-inch tube pan.

2. In a large bowl, cream the butter with 2 cups of the sugar until light and fluffy. Beat in the eggs until combined. Stir together the flour, salt, baking powder and baking soda. Beat the flour mixture into the butter mixture alternately with the sour cream. Beat in the vanilla.

3. In a medium bowl, stir together the apples and the remaining 1/4 cup sugar. Fold into the batter. Spoon half of the batter into the prepared pan. Smooth with a spatula. In a medium bowl, combine the brown sugar and cinnamon; stir in the nuts. Sprinkle the nut mixture over the batter in the pan. Top with the remaining batter; smooth with a spatula.

4. Bake 70 minutes, or until a toothpick inserted in middle comes out clean. Turn immediately onto a rack to cool before serving. Serves 10 to 12.