Apple Bundt Cake

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
4 cups peeled and chopped apples (about 4 medium apples)
1 cup chopped walnuts or pecans (optional)

Preheat the oven to 350°F (175°C) and grease a bundt pan generously.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Mix until just combined.

Fold in the chopped apples and nuts (if using).

Pour the batter into the prepared bundt pan and spread it out evenly.

Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.

If you have picky eaters, you can puree the apples instead of chopping them to create a smoother texture. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You can also switch up the nuts or omit them altogether if there are any nut allergies in your family. For an extra burst of flavor, try adding a handful of raisins or cranberries to the batter. Finally, consider drizzling a simple glaze made from powdered sugar and milk over the cooled cake for added sweetness.