Apple Cake

Yield: Makes 20 servings

Ingredients

Cake:

nonstick cooking spray

3 medium apples, peeled and chopped (3 1/2 - 4 cups)

1/2 lemon, juiced (1 1/2 tablespoons)

1 teaspoon ground cinnamon

2 cups granulated sugar

1 cup (2 sticks) butter, softened

4 eggs

1 cup sour cream

1 tablespoon vanilla extract

2 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon ground cinnamon

1/2 cup brown sugar

1 cup chopped pecans

Apple Glaze:

2 cups powdered sugar

2 1/2 tablespoons apple cider

Directions:

Apple Cake:
Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan with cooking spray. Set aside.

Place the chopped apples in a large bowl and toss with lemon juice and 1 teaspoon cinnamon.

In a large mixing bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla.

In a separate bowl, combine the flour, baking powder and baking soda. Fold into the sour cream mixture. Stir in the apples. Pour half of the batter into the prepared tube pan.

In a small bowl, mix the 1 Tablespoon cinnamon, brown sugar and pecans. Sprinkle over the batter in the pan. Cover with the remaining batter and smooth the top.

Bake for 1 hour 20 minutes or until a skewer inserted into the cake comes out clean. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Let cake cool for a couple of hours.

Drizzle with the apple glaze.

Apple Glaze:
In a small bowl, mix the powdered sugar and apple cider until smooth and drizzle over the cake. Add more apple cider for a thinner glaze. Add more powdered sugar for a thicker glaze.

Recipe, photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.