Easy Recipe Finder
Recipe Feeder
1 cup butter, softened
2 ¼ cups sugar
4 eggs
2 ½ cups flour
½ tsp. salt
½ tsp. baking powder
½ tsp baking soda
1 cup sour cream
1 tsp. vanilla or Rum
3 cups. Coarsely chopped apples, peeled
Filling
¼ cup brown sugar
1 tsp. cinnamon
1 cup chopped walnuts
Preheat oven to 350. Grease and flour bundt pan well. Very important. Cream butter and 2 cups sugar until light and fluffy Beat in eggs until combined. Stir together dry ingredients. Beat in butter mixture alternately with sour cream. Beat in Vanilla or rum.
In medium bowl, stir apples and remaining ¼ cup sugar. Fold into batter and spoon half of batter into prepared pan. Sprinkle ½ filling on top and then swirl with a butter knife into batter. (This is important; it needs to be swirled into batter or it may separate when inverting to cool). Top with remaining batter, but be sure to leave an inch of space at top of pan. Then sprinkle remaining batter on top of this and swirl again. Smooth with spatula. Bake 70 minutes or until golden brown on top. Turn immediately onto a rack to cool.
Icing
1 cup brown sugar
¼ tsp. salt
3 T Crisco
¼ cup milk
2 tsp. butter
1 ½ cups powdered sugar
In saucepan combine brown sugar, salt, Crisco milk and butter. Heat to a boil and then simmer at low boil for 3 minutes stirring constant ly. Remove from heat and stir in powdered sugar. Quickly pour over cake, letting some drip down sides. Sprinkle with chopped walnuts. Icing hardens quickly. Let cool.
2 ¼ cups sugar
4 eggs
2 ½ cups flour
½ tsp. salt
½ tsp. baking powder
½ tsp baking soda
1 cup sour cream
1 tsp. vanilla or Rum
3 cups. Coarsely chopped apples, peeled
Filling
¼ cup brown sugar
1 tsp. cinnamon
1 cup chopped walnuts
Preheat oven to 350. Grease and flour bundt pan well. Very important. Cream butter and 2 cups sugar until light and fluffy Beat in eggs until combined. Stir together dry ingredients. Beat in butter mixture alternately with sour cream. Beat in Vanilla or rum.
In medium bowl, stir apples and remaining ¼ cup sugar. Fold into batter and spoon half of batter into prepared pan. Sprinkle ½ filling on top and then swirl with a butter knife into batter. (This is important; it needs to be swirled into batter or it may separate when inverting to cool). Top with remaining batter, but be sure to leave an inch of space at top of pan. Then sprinkle remaining batter on top of this and swirl again. Smooth with spatula. Bake 70 minutes or until golden brown on top. Turn immediately onto a rack to cool.
Icing
1 cup brown sugar
¼ tsp. salt
3 T Crisco
¼ cup milk
2 tsp. butter
1 ½ cups powdered sugar
In saucepan combine brown sugar, salt, Crisco milk and butter. Heat to a boil and then simmer at low boil for 3 minutes stirring constant ly. Remove from heat and stir in powdered sugar. Quickly pour over cake, letting some drip down sides. Sprinkle with chopped walnuts. Icing hardens quickly. Let cool.
