Sauerrahm Apfelkuchen (Sour Cream Apple Cake)
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This recipe for an apple bundt cake presents beautifully (tastes good, too!).
- Ready In:
- 1hr 30mins
- Serves:
- Units:
ingredients
-
For Batter
- 3 eggs (or 3/4 cup nonfat egg substitute)
- 3⁄4 cup canola oil
- 1 cup sour cream (low-fat or nonfat also works)
- 2 cups sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup chopped nuts (I like pecans, but other types also work well)
- 3 -4 cups peeled cored and thickly sliced apples (about 4 apples)
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For Topping
- 1⁄2 cup chopped nuts
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
directions
- In a large bowl, beat eggs, oil and sour cream until smooth.
- Add next 9 ingredients and mix well. Batter will be very thick.
- Fold in apples.
- Pour mixture into a greased and floured bundt pan (or 9-inch tube pan).
- Meanwhile, in a small bowl mix together the topping ingredients and sprinkle over the top of the batter.
- Bake about 60-75 minutes in a preheated 350 F oven (or until toothpick inserted in center comes out clean).
- Cool cake in pan, on rack for about 15 minutes.
- Remove cake from pan and finish cooling on rack.
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