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Washington Apple Cake
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PrintIngredients
TOTAL TIME: 2 hr. 20 min
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
4 eggs
2/3 cup water
1/2 cup oil
1 tsp. ground cinnamon
1/2 cup plus 2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream, divided
1 lb. Granny Smith apples (about 3 apples), peeled, coarsely chopped
3/4 cup powdered sugar
1 tsp. water
Directions
HEAT oven to 350ºF.
BEAT first 6 ingredients and 1/2 cup sour cream in large bowl with mixer until blended. Stir in apples; pour into greased and floured 10-inch tube pan or 12-cup fluted tube pan.
BAKE 1 hour to 1 hour 5 min. or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
WHISK powdered sugar, remaining sour cream and 1 tsp. water until blended; drizzle over cake. Let stand until glaze is firm.
TIPS:
Save 40 calories per serving by preparing with 1 pkg. (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, 4 egg whites, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Garnish glazed cake with additional ground cinnamon.
Variation
This moist cake can also be baked in a 13x9-inch pan. Reduce the baking time to 38 to 40 min. or until toothpick inserted in center comes out clean.
Source: Kraft