Sour Cream Ap­ple Cof­fee Cake

Woman's World - - Cook Up Something Amazing -

This quick-mix cake stud­ded with spiced fruit is oven-ready in

just 20 min­utes 1 pkg. (16 oz.) pound­cake mix, prefer­ably Betty Crocker 1 pkg. (3.4 oz.) in­stant vanilla pud­ding mix 3 eggs 1/4 cup but­ter, at room tem­per­a­ture 1/4 cup sour cream 1 1/4 tsp. pump­kin pie spice 1 ap­ple, such as Fuji, peeled, cored, chopped ● Pre­heat oven to 350°F. Coat 13"x9" bak­ing pan with bak­ing spray with flour. On low speed, beat cake mix, pud­ding, 2/3 cup wa­ter, eggs, but­ter, sour cream and 1 tsp. pie spice 30 sec­onds; on medium, beat 2 min­utes. Trans­fer to pan. ● In bowl, toss ap­ple with re­main­ing 1/4 tsp. pie spice. Sprin­kle over top of bat­ter. Bake 35 min­utes or un­til tooth­pick in­serted into cen­ter comes out clean. Cool on rack. Serv­ings: 16. Cals.: 183. Pro­tein: 2 g. Fat: 6 g. (3 g. sat­u­rated). Chol.: 44 mg. Carbs.: 31 g. Sodium: 224 mg. Fiber: 1 g. Sugar: 20 g. Kitchen time: 20 min­utes. Total time: 2 hours, 55 min­utes.

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