Sour Cream-Walnut-Apple Cake
- 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, spreading evenly.
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.