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    You are in: Home / Recipes / Moist Sour Cream Applesauce and Almond Snack Cake Recipe
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    Moist Sour Cream Applesauce and Almond Snack Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    KeswickianRaider's Note:

    This is kind of a spin on the traditional pound cake--dense and moist, and oh-so-rich! Folding in the egg whites makes it a little lighter, and the almonds add a nice crunch! Great for potlucks or parties (or just snacking at home!) This recipe came from a desire to make banana bread, but a lack of bananas. Then I though "Pound cake!" but had no butter! By now I was desperate for a dense, sweet cake, and this certainly worked out!

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    Serves: 24


    10-cup ...

    Units: US | Metric


    1. 1
      Preheat the oven to 350°F.
    2. 2
      Remove 3 eggs from fridge. Separate two whites into a medium sized bowl; set aside (you want the whites to come to room temp before whipping them). Place the 2 yolks and remaining whole egg in a large bowl.
    3. 3
      In the large bowl with the yolks, combine 3/4 cup sour cream, 1 cup applesauce, 1 cup sugar, 1 tsp vanilla extract, and 1/2 tsp almond extract. Whisk to incorporate the sugar fully.
    4. 4
      Sprinkle 3 tsp baking powder, 2 tsp baking soda, and 1/2 tsp salt into the wet ingredients; whisk to combine. Then, spoon-measure a cup at a time (scraping the cup level) and sprinkle 1 cup onto the wet; whisk to combine. Repeat with a second cup of flour; whisk. Next, add remaining 1/2 cup applesauce; whisk. Finally, whisk in third cup of flour.
    5. 5
      Sprinkle 1/4 tsp cream of tartar over room temperature egg whites. Beat until foamy, then add 1/2 tsp almond extract. Beat on high until stiff peaks are formed.
    6. 6
      Carefully fold the egg whites into the batter. Ensure that the egg whites are fully incorporated, without deflating too much.
    7. 7
      Prepare your 10-cup Bundt pan with cooking spray. Dust with 1 1/2 tbsp powdered sugar. Sprinkle the bottom of the pan with 2 tbsp chopped almonds. Pour half of the batter into the pan, then sprinkle with remaining 2 tbsp chopped almonds. Pour remaining batter into the pan.
    8. 8
      Bake at 350F for 40-50 minutes, or until a cake tester comes out clean.
    9. 9
      **To avoid over-browning, cover the cake with a lightly greased sheet of tin foil after 20 minutes.

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    Nutritional Facts for Moist Sour Cream Applesauce and Almond Snack Cake

    Serving Size: 1 (55 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 131.2
    Calories from Fat 26
    Total Fat 2.9 g
    Saturated Fat 1.2 g
    Cholesterol 27.7 mg
    Sodium 215.9 mg
    Total Carbohydrate 23.3 g
    Dietary Fiber 0.7 g
    Sugars 9.0 g
    Protein 2.9 g

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