Washington Apple Cake

(35)

rate it now!

photo by:kraft

Brought to a church potluck. It was a big hit. Moist, excellent flavor. Will certainly make again.

posted by

GemaJoan

on 2/28/2013

time

prep:

20 min

total:

2 hr 25 min

servings

total:

Makes 16 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

pkg. (2-layer size) yellow cake mix

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

eggs

2/3

cup water

1/2

cup oil

tsp. ground cinnamon

1/2

cup plus 2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream, divided

Granny Smith apples (1 lb.), peeled, coarsely chopped

3/4

cup powdered sugar

tsp. water

Make It

HEAT oven to 350ºF.

BEAT first 6 ingredients and 1/2 cup sour cream in large bowl with mixer until well 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 in pan 15 min. Loosen cake from side 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 well blended. Drizzle over cake. Let stand until glaze is firm.

Kraft Kitchens Tips

Size-Wise

You'll know it's a special occasion when you get to enjoy a serving of this moist cake.

Special Extra

Garnish glazed cake with additional ground cinnamon.

Substitute

Cake can also be baked in a 13x9-inch pan. Bake 38 to 40 min. or until toothpick inserted in center comes out clean.

Rate recipes, or edit your previous ratings and more. Sign In

GemaJoan

posted:2/28/2013

Brought to a church potluck. It was a big hit. Moist, excellent flavor. Will certainly make again.

karen563

posted:11/27/2012

This is a great recipe. I have even made it as two loaf gifts. It is easy to make. I find that chopping the apples make the apple bit a good size. It is very moist and great for the holidays.

a cook

posted:11/18/2012

The best apple cake you will ever have!

v-kirk

posted:10/8/2012

So simple to make and simply wonderful to eat. Very moist and flavorful.

CJandCo

posted:10/4/2012

Fantastic - sprinkled a bit of nutmeg in frosting. As far as refrigerating because of sour creme - I always regfrig. anything that has a dairy product in icing and take out prior to serving to warm up. Better to be on the safe side.

a cook

posted:10/3/2012

This cake sounds wonderful! Does it have to be refrigerated due to the sour cream in the frosting?

mamayoko

posted:10/2/2012

I just made this cake and it is awesome! I used 13x9 pan and golden delicious( I had already)and the rest followed the recipe exactly. Cake is so moist. Yum! Yum! My husband said, this rocks!I would definitely make this again!

Donna4sunshine

posted:10/2/2012

I used strained greek yogurt ( I make it myself), and used sugar free cake mix & pudding mix,as my hubby is diabetic. I baked it in my stoneware bunt pan & it came out great! I sprayed it with baking spray, as I was scared about it sticking from the other comments. I tastes better a day after you bake it.

a cook

posted:10/2/2012

Has anyone tried to make this with greek yogurt instead of sour cream?

teresap18

posted:9/27/2012

This was one of the best cakes I have ever made! Very easy. I used red apples and used the juice of 1 whole lemon on the chopped apples before I put them in the batter. I also added cinnamon to icing. It cake out so unbelievably most! I brought it to a dinner party and the entire cake was eaten.