Washington Apple Cake

(35)

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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

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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.

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AbbyFred

posted:11/2/2011

We loved this cake but I did make one small change. I substituted lemon pudding for vanilla. My husband said this really added the zing the cake needed.

daveloops

posted:11/1/2011

I made this cake for our Halloween dinner party and everyone loved it! The cake was super moist and delicious. I will definately make it again.

eab22082

posted:10/30/2011

Easy, moist, delicious...need I say more?!