Moist Sour Cream Applesauce and Almond Snack Cake
- Ready In:
- 55mins
- Ingredients:
- 15
- Yields:
-
1 10-cup Bundt
- Serves:
- 24
ingredients
- 177.44 ml sour cream
- 354.88 ml unsweetened applesauce, divided
- 236.59 ml sugar
- 1 whole egg
- 2 egg yolks
- 4.92 ml vanilla extract
- 4.92 ml almond extract, divided
- 709.77 ml flour
- 14.78 ml baking powder
- 9.85 ml baking soda
- 2.46 ml salt
- 2 egg whites
- 1.23 ml cream of tartar
- 59.16 ml almonds, chopped
- 22.18 ml powdered sugar
directions
- Preheat the oven to 350°F.
- 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.
- 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.
- 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.
- 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.
- Carefully fold the egg whites into the batter. Ensure that the egg whites are fully incorporated, without deflating too much.
- 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.
- Bake at 350F for 40-50 minutes, or until a cake tester comes out clean.
- **To avoid over-browning, cover the cake with a lightly greased sheet of tin foil after 20 minutes.
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