• Apple Sour Cream Cake

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    • 1/2 c. Walnuts, minced
    • 1 tsp Cinnamon
    • 1/2 c. Sugar
    • 1/2 c. Butter
    • 1 c. Sugar
    • 2 c. All-Purpose Flour
    • 1 c. Lowfat sour cream
    • 2 whl Large eggs
    • 1 tsp Baking Pwdr
    • 1 tsp Baking Soda
    • 1 tsp Vanilla Extract
    • 1 1/2 c. Apples, finely minced
    • 3/4 c. Brown Sugar, Packed
    • 2 Tbsp. Butter
    • 1/2 tsp Cinnamon
    • 1/3 c. Evaporated Lowfat milk, warm


    1. Combine nuts, cinnamon and 1/2 c. sugar in small bowl; set aside. In large bowl, cream butter and 1 c. sugar till light and fluffy. Add in flour, lowfat sour cream, Large eggs, baking pwdr, baking soda and vanilla. Beat for 3 min.
    2. 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 mix, then minced apples. Sprinkle remaining nut mix over apples then spread remaining batter over top. Bake at 350 degrees for 60 min or possibly till cake begins to pull away from sides of pan. Make glaze by putting all ingredients in blender (make sure lowfat milk is warm) covering and processing on high till sugar is dissolved; set aside. Cold cake slightly on rack then remove from pan. Drizzle the glaze over cake.
    3. Yields: about 12-16servings.

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