Sunday, November 13, 2011

Washington Apple Cake

1 pkg. (2-layer size) yellow cake mix
1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
4 eggs
2/3 cup  water
1/2 cup oil
1 tsp.  ground cinnamon
1/2 cup plus 2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream, divided
3   Granny Smith apples (1 lb.), peeled, coarsely chopped
3/4 cup powdered sugar
1 tsp.  water
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.

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