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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 14 |
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Baked in a bundt pan and drizzled with icing, this breakfast cake will be a highlight of your holiday menu. I adapted the recipe from one of my grandmother's. Ingredients:
2 eggs |
1 cup sugar |
1 cup (8 ounces) sour cream |
1/2 cup unsweetened applesauce |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
3/4 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
filling: |
2-1/2 cups diced peeled tart apples |
1/2 cup chopped walnuts |
1/4 cup sugar |
2 tablespoons butter, melted |
2 teaspoons ground cinnamon |
glaze: |
1 cup confectioners' sugar |
4 teaspoons 2% milk |
1/4 teaspoon vanilla extract |
Directions:
1. In a large bowl, beat the egg whites, sugar, sour cream, applesauce and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to sour cream mixture, beating just until combined.
2. In a large bowl, combine the filling ingredients. Spoon half of the batter into a greased and floured 10-in. fluted tube pan. Top with half of the filling. Repeat layers.
3. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert pan and remove cake to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake. Yield: 14 servings.
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