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Name: Apple Sour Cream Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 ts Vanilla extract; 3/4 c Brown Sugar packed; 1 ts Baking soda; 1/2 c Butter; 2 tb Butter; 1/2 ts Cinnamon; 1 c Sugar; 1 ts Baking Powder; 1/2 c Sugar; 1 c Sour cream; 1/3 c Evaporated Milk; hot; 2 c All-purpose flour; 1 1/2 c Apples; finely chopped; 1/2 c Walnuts chopped; 1 ts Cinnamon; 2 Eggs

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INGREDIENTS

1 ts Vanilla extract
3/4 c Brown Sugar ; packed
1 ts Baking soda
1/2 c Butter
2 tb Butter
1/2 ts Cinnamon
1 c Sugar
1 ts Baking Powder
1/2 c Sugar
1 c Sour cream
1/3 c Evaporated Milk; hot
2 c All-purpose flour
CINNAMON GLAZE
1 1/2 c Apples; finely chopped
1/2 c Walnuts ; chopped
1 ts Cinnamon
2 Eggs

Servings

INSTRUCTIONS

Combine nuts, cinnamon and 1/2 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 on Sep 09, 1997

NOTES

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Apple Sour Cream Cake

1 ts Vanilla extract
3/4 c Brown Sugar packed
1 ts Baking soda
1/2 c Butter
2 tb Butter
1/2 ts Cinnamon
1 c Sugar
1 ts Baking Powder
1/2 c Sugar
1 c Sour cream
1/3 c Evaporated Milk; hot
2 c All-purpose flour
 CINNAMON GLAZE
1 1/2 c Apples; finely chopped
1/2 c Walnuts chopped
1 ts Cinnamon
2 Eggs

Combine nuts, cinnamon and 1/2 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@prodigy.net> on  Sep 09, 1997

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Nutrition

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Serving Size: 1 Serving (198g)
Recipe Makes: 12 Servings

Calories: 675
Calories from Fat: 180 (27%)

Amt Per Serving		% DV

	Total Fat 20g	27 %
	Saturated Fat 9.4g	47 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 3.4g
Cholesterol 209.1mg		64 %
Sodium 545.5mg		19 %
Potassium 167.7mg		4 %
Total Carbohydrate 119.5g		35 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 118.3g
Protein 8.5g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 675

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