1/2 c Walnuts; chopped
1 ts Cinnamon
1/2 c Sugar
1/2 c Butter
1 c Sugar
2 c All-Purpose Flour
1 c Sour Cream
2 Whole Eggs
1 ts Baking Powder
1 ts Baking Soda
1 ts Vanilla Extract
1 1/2 c Apples; finely chopped
CINNAMON GLAZE
3/4 c Brown Sugar; Packed
2 tb Butter
1/2 ts Cinnamon
1/3 c Evaporated Milk; hot
Combine nuts, cinnamon and 1/2 cup sugar in small bowl; set aside. In large
bowl, cream butter and 1 cup sugar until light and fluffy. Add flour, sour
cream, eggs, baking powder, baking soda and vanilla. Beat for 3 minutes.
Prepare the apples (peeled) and set aside. Grease and lightly flour a
fluted cake pan. Spread half the batter in pan; sprinkle with half the nut
mixture, then chopped apples. Sprinkle remaining nut mixture over apples
then spread remaining batter over top. Bake at 350 degrees for 60 minutes
or until cake begins to pull away from sides of pan. Make glaze by putting
all ingredients in blender (make sure milk is hot) covering and processing
on high until sugar is dissolved; set aside. Cool cake slightly on rack
then remove from pan. Drizzle the glaze over cake. Yields: about 12-16
servings. From The Best Of Country Cooking. JO Merrill
Yields
12 Servings