Yield: 1 (10-inch) Bundt cake

Cake:
1 cup plus 2 tablespoons butter, softened and divided
1 cup chopped Granny Smith apple
1 cup chopped Fuji apple
1 cup sugar
1 cup firmly packed dark brown sugar
1 teaspoon vanilla extract
6 large eggs
2½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup sour cream
½ cup chopped toasted walnuts

Glaze:
¼ cup unsalted butter
½ cup firmly packed light brown sugar
¼ cup heavy whipping cream
½ teaspoon vanilla extract


1. Preheat oven to 350°. Spray a 10-inch Bundt pan with nonstick baking spray with flour. Set aside.


2. In a large nonstick skillet, melt 2 tablespoons butter over medium heat. Add apples to melted butter. Cook, stirring often, until apples are tender, 4 to 5 minutes.


3. In a large bowl, beat remaining 1 cup butter and sugars at medium speed with an electric mixer until fluffy. Add vanilla, beating to combine. Add eggs, one at a time, beating well after each addition.


4. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with sour cream, beginning and ending with flour mixture. Stir walnuts into batter. Spoon into prepared pan.


5. Bake until a wooden pick inserted near the center of cake comes out clean, 40 to 50 minutes. Let cake cool
in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. 


6. In a medium saucepan, melt butter for glaze over medium heat. Add brown sugar and cream. Cook over medium heat, stirring constantly, until smooth, 2 to 3 minutes. Add vanilla, stirring well. Drizzle glaze over top and sides of cooled cake.