Debbie Magnuson of Tiasquin Orchard in West Tisbury shares this recipe for one of her favorite fall treats. She recommends using a Bundt pan, and finishing the cake with a sprinkling of confectioners’ sugar.

Serves 6 to 8

• 1/2 cup (1 stick) butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup white sugar
• 1 cup sour cream
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 medium-sized apples, peeled and chopped into small dice
• 1 cup chopped nuts
• Confectioners’ sugar 

1. Preheat the oven to 350 degrees. Grease a Bundt pan.

2. In a large bowl, cream together the butter and sugars. Mix in the sour cream and egg. Add the flour, cinnamon, baking soda, and salt; mix well. Fold in the apples and nuts.

3. Pour into greased Bundt pan. Bake for about 25 to 30 minutes. Remove to a wire rack, and cool slightly in the pan before removing. Sprinkle with confectioners’ sugar. Serve warm.

This recipe was originally published with the article, Apple Farming.