Apple sour cream cake

Yield: 12 Servings

Measure Ingredient
½ cup Walnuts; chopped
1 teaspoon Cinnamon
½ cup Sugar
½ cup Butter
1 cup Sugar
2 cups All-Purpose Flour
1 cup Sour Cream
2 Whole Eggs
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Vanilla Extract
1½ cup Apples; finely chopped
¾ cup Brown Sugar; Packed
2 tablespoons Butter
½ teaspoon Cinnamon
⅓ cup Evaporated Milk; hot

CINNAMON GLAZE

Combine nuts, cinnamon and ½ cup sugar in small bowl; set aside. In large bowl, cream butter and 1 cup sugar until light and fluffy. Add flour, sour cream, eggs, baking powder, baking soda and vanilla. Beat for 3 minutes.

Prepare the apples (peeled) and set aside. Grease and lightly flour a fluted cake pan. Spread half the batter in pan; sprinkle with half the nut mixture, then chopped apples. Sprinkle remaining nut mixture over apples then spread remaining batter over top. Bake at 350 degrees for 60 minutes or until cake begins to pull away from sides of pan. Make glaze by putting all ingredients in blender (make sure milk is hot) covering and processing on high until sugar is dissolved; set aside. Cool cake slightly on rack then remove from pan. Drizzle the glaze over cake. Yields: about 12-16 servings. >From The Best Of Country Cooking. JO Merrill Recipe by: Jo Merrill

Posted to MC-Recipe Digest V1 #777 by Nancy Berry <nlberry@...> on Sep 09, 1997

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