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Breakfast Apple Cake

Baked in a pretty tube 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. —Shaunda Wenger, Nibley, Utah
  • Total Time
    Prep: 25 min. Bake: 40 min. + cooling
  • Makes
    14 servings


  • 2 large egg whites, room temperature
  • 1 cup sugar
  • 1 cup 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
  • 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


  • 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 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 in 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.
Nutrition Facts
1 slice: 269 calories, 8g fat (4g saturated fat), 46mg cholesterol, 195mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 4g protein.

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  • jmkasprak
    Nov 14, 2016

    Good recipe. I used whole eggs with no problem.

  • cmdp
    Nov 18, 2015

    Excellent cake, very moist and delicious but it took much longer to bake than recipe said. For the lady asking about egg yolks you use them for something else and only use egg whites in cake.

  • mehresma
    Nov 6, 2014

    Looks interesting, but I'm confused. Are the egg yolks not used? They're not mentioned in the text of the recipe.