Sauerkraut Apple Cake

Yield:
12 servings

Ingredients:

  1. 1 cup all purpose flour
  2. 2 teaspoons baking powder
  3. 2 teaspoons ground cinnamon
  4. 1 teaspoon baking soda
  5. 1 teaspoon salt
  6. 1/2 teaspoon ground nutmeg
  7. 1 cup granulated sugar
  8. 1/2 cup firmly packed brown sugar
  9. 4 large eggs
  10. 1 cup vegetable oil
  11. 16 ounces sauerkraut, rinsed well and squeezed thoroughly dry
  12. 1 Granny Smith apple, peeled, cored, coarsely grated and squeezed thoroughly dry
  13. 1 cup coarsely chopped walnuts or pecans
  15. Cream Cheese Frosting:
  16. 2 packages (8 ounces each) cream cheese, softened
  17. 1 cup powdered sugar
  18. 3 1/2 tablespoons heavy cream
  19. 2 tablespoons grated orange rind
  20. 1 teaspoon ground cinnamon
  21. 2 teaspoons vanilla extract
  22. 1 cup whole wheat flour
Directions:

Preheat oven to 350 degrees F

Line bottom of two 8- inch round cake pans with parchment paper or waxed paper; grease and flour pans.

Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg in medium size bowl; set aside.

Mix sugars together in large bowl, breaking up any lumps.

Whisk in eggs, then oil, until blended. Stir in sauerkraut, apple and nuts. Add flour mixture and stir just until moistened. Spoon cake mix into prepared cake pans.

Bake about 28 to 35 minutes, or until wooden pick inserted in center comes out clean and cake begins to pull away from sides of pan. Let cool 10 minutes, then invert cakes onto wire racks to cool completely.

Spread Cream Cheese Frosting on top of one cake. Top with second cake and frost top and sides.

Cream Cheese Frosting:
Whip cream cheese, slowly adding sugar, until fluffy. Add heavy cream, orange rind, cinnamon and vanilla. Blend until creamy.
Makes about 2 1/4 cups of frosting.

Recipe adapted from Pickle Packers International, Inc.
Photo and food styling by Webstop


TDS 3