Preparation:
Combine nuts, cinnamon and 1/2 cup sugar; set aside. In a large mixing bowl, cream butter; gradually add remaining sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. Spread half the batter in a well-greased 10-in. tube pan with removable bottom. Top with apple slices; sprinkle with half of the nut mixture. Bake at 375 degrees for 40 minutes or until cake tests done. Remove from oven; let stand 30 minutes. Loosen sides of cake; lift cake with removable bottom of pan. Cool. Before serving, carefully lift cake from from pan. |
