Cupcake with nuts and apples

Delicate cake with nuts and apples is cooked on sour cream and poured with caramel sauce.

Ingredients

• Walnuts - 1 1/2 cups
• Sour cream - 230 g
• White sugar - 1 cup
• Large eggs - 2 pcs.
• Vanilla extract - 1 tbsp. l.
• Wheat flour - 2 cups
• Baking powder - 2 tsp
• Soda - 1/2 tsp
• Salt - 1/2 tsp
• Apples (peeled and finely chopped) - 1 1/2 cups
• Butter - 100 g
• Brown sugar - 1/2 cup

Directions

1. Turn on the oven to preheat to 180 degrees. Sprinkle 1/2 cup of nuts on a baking sheet and put in the oven for 6-8 minutes, stirring occasionally at this time.
2. Put sour cream, sugar, eggs and vanilla extract into a bowl, beat with a mixer at low speed for about 2 minutes.
3. In a separate bowl, mix flour, baking powder and soda, add this mixture to the sour cream mass. Blend until smooth, then fold in apples and 1/2 cup toasted nuts. Pour the batter into an oiled cake tin and sprinkle the remaining nuts on top, lightly drowning them in the batter.
4. Put the mold with the dough in the preheated oven and bake the cupcake for about 1 hour, until a clean wooden stick. If the cake starts to burn on top, you can cover it with foil.
5. Leave the finished cake with nuts to cool on a wire rack for 10 minutes, and then you can remove the cake from the mold.
6. In a saucepan, combine brown sugar and butter, bring to a boil over medium heat and cook, stirring occasionally, for about 1 minute. Remove the saucepan from the stove and pour the sauce over the cake. Leave the nut cake on a wire rack at room temperature for 1 hour.