Yield: 12 Servings
Measure | Ingredient |
---|---|
2 cups | Pancake mix |
½ cup | Sugar |
8 ounces | Sour cream |
¾ cup | Milk |
1 \N | Egg; beaten |
¾ cup | Chopped cranberries |
¾ cup | Coarsely chopped apple; peeled |
½ cup | Chopped nuts |
¼ cup | Firmly packed brown sugar |
½ teaspoon | Cinnamon |
2 tablespoons | Margarine; melted |
¾ cup | Confectioners sugar |
1 tablespoon | Milk |
½ teaspoon | Vanilla |
CAKE
STREUSEL
GLAZE
Heat oven to 350°F. Grease 13x9 inch baking pan. Combine pancake mix and sugar. Add sour cream, milk and egg; mix just until dry ingredients are moistened. Spread into pan; top with cranberries and apple. Combine streusel ingredients; mix until crumbly. Sprinkle over fruit. Bake 30-35 or until wooden pick inserted in center comes out clean. Combine glaze ingredients; drizzle over warm cake. Serve warm. (To reheat cooled cake, microwave each serving at high about 20 seconds) Busted by Gail Shermeyer 4paws@...
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@...> on Apr 13, 1998