92 g Tree Top Infused ½” Apples (1743’s)
43 g all-purpose flour
41.25 g brown sugar
43 g butter
61 g finely chopped walnuts or pecans
1 2-layer yellow cake mix
1 8-oz. carton sour cream
208.50 g water
150 g egg
109 g vegetable oil
9 g ground cardamom or nutmeg
1 recipe apple glaze
Preheat oven to 350 F. Grease and flour 10-inch fluted tube pan; set aside.
For filling, in small bowl stir together flour and brown sugar. Cut in
butter until mixture is crumbly. Stir in apples and walnuts.
In large bowl, combine cake mix, sour cream, water, eggs, oil and
nutmeg. Beat with electric mixer on low speed until moistened. Beat on
medium speed for 2 minutes. Pour half of the batter into prepared tube
pan. Sprinkle with filling. Pour remaining batter over filling,
Bake for 45 to 55 minutes or until toothpick inserted in center of cake comes out clean.
Place cake in pan on wire rack. Prick holes over surface of cake with
fork. Slowly spoon about half of the glaze over hot cake. Let stand for
10 minutes, allowing glaze to soak in. Invert cake onto serving plate.
Prick holes in top of cake. Slowly spoon remaining glaze over cake. Cool
completely. Makes 12 servings.
Glaze: In small saucepan combine 100 g granulated sugar,
119 g apple juice or orange juice and 28 g butter. Bring to boiling;
reduce heat. Simmer, uncovered for 3 minutes, stirring frequently.