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Upside-Down Apple Cake

Baked in a bundt pan and drizzled with icing, this breakfast cake will be a highlight of your holiday menu. I adapted the recipe from one of my grandmother's.

14 ServingsPrep: 25 min. Bake: 40 min. + cooling

Ingredients

2 eggs
1 cup sugar
1 cup (8 ounces) sour cream
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
FILLING:
2-1/2 cups diced peeled tart apples
1/2 cup chopped walnuts
1/4 cup sugar
2 tablespoons butter, melted
2 teaspoons ground cinnamon
GLAZE:
1 cup confectioners' sugar
4 teaspoons 2% milk
1/4 teaspoon vanilla extract

Directions

In a large bowl, beat the egg whites, sugar, sour cream, applesauce
and vanilla. Combine the flour, baking soda, baking powder and salt;
gradually add to sour cream mixture, beating just until combined.
In a large bowl, combine the filling ingredients. Spoon half of the

2 of 2

Upside-Down Apple Cake (continued)

Directions (continued)

batter into a greased and floured 10-in. fluted tube pan. Top with
half of the filling. Repeat layers.
Bake at 350° for 40-45 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes; invert pan and
remove cake to a wire rack to cool completely. Combine glaze
ingredients; drizzle over cake. Yield: 14 servings.

Nutrition Facts: 1 slice equals 269 calories, 8 g fat (4 g saturated fat), 46 mg cholesterol, 195 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.