Logo
Banner
Sauerkraut Apple Cake
about-bg-1

Instructions:

Sauerkraut Apple Cake

4 eggs
1 cup granulated sugar
1/2 cup packed brown sugar
1 (14 ounce) can sauerkraut, rinsed and drained
1 large tart apple
1 cup vegetable oil
1 cup chopped walnuts
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg

In a large bowl, beat eggs and sugars; set aside. Squeeze sauerkraut until dry; finely chop and add to egg mixture. Peel and finely grate apple; squeeze dry. Stir into egg mixture. Add oil and walnuts. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg; stir into egg mixture. Line the bottom of two 8-inch round cake pans with wax paper; grease and flour paper and sides of pan. Pour batter into pans. Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans for 10 minutes before inverting onto a wire rack to cool completely before frosting.

Cream Cheese Frosting
8 ounces cream cheese, softened
2 to 3 tablespoons whipping cream, divided
4 1/2 cups confectioners' sugar
1 tablespoon grated orange peel
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Chopped walnuts (optional)

Beat cream cheese and 2 tablespoons cream in a small mixing bowl. Add sugar; beat until fluffy. Add orange peel, cinnamon and vanilla extract; mix well. Add remaining cream if needed. Spread between layers and over entire cake. Garnish with chopped walnuts if desired. Store in the refrigerator.

Yields 10 to 12 servings.

Category
cat-bg cat-bg-1