Kims Inspiration Apple Sour Cream Cake Diabetic Recipes

APPLE SOUR CREAM CAKE

Steps:

• Preheat oven to 350.
• Grease a 13 x 9 x 2 baking pan.
• Cream butter and sugar.
• Add eggs and vanilla, beat well.
• Sift together flour, baking soda, baking powder, and salt.
• Add dry ingredients to the first mixture alternately with 1 cup sour cream.
• Stir in chopped apples.
• Spread evenly in greased pan.
• Mix together ingredients for nut topping.
• Sprinkle over batter.
• Bake for 35-40 minutes.

APPLE SOUR CREAM CINNAMON WALNUT BUNDT CAKE

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Generously butter a bundt pan and then flour (shaking out excess flour).
• In a bowl mix together flour, baking soda, baking powder and salt.
• In a small food processor, PULSE the walnuts, 2-3 teaspoons cinnamon and 1/2 cup sugar until the nuts are chopped.
• Add in 1/4 cup melted butter and pulse once or twice to combine; set aside.
• To make the cake: In a large bowl beat the 1 cup softened butter with 1-1/4 cups sugar at high speed with an electric mixer for about 5 minutes.
• Add in eggs and beat well.
• Beat in sour cream and vanilla until smooth and fluffy (about 3 minutes).
• Reduce the speed to low and add in the flour mixture, mixing just until blended (the batter will be thick).
• Add in the chopped apples; mix to combine.
• Sprinkle half of the nut mixture evenly into bottom of the bundt pan.
• Spoon half of the batter on top of the nut mixture, spreading out with a spatula, then sprinkle the remaining nut mixture on top of the batter, then top/dollop with remaining cake batter, spreading out with a spoon.
• Bake for about 50 minutes, or until cake tests done.
• Cool cake in the pan on a rack for about 1 hour, then run a thin knife around the inner edges.
• Place rack on top of the pan, then flip to invert onto rack.
• Cool completely.
• *NOTE* this cake can be baked in a tube pan, just layer the cinnamon/nut mix twice between three layers of cake batter instead of sprinkling on the bottom of the pan. Layer as follows.
• A third of the cake batter in the bottom of the pan then sprinkle with half of the nut mixture, then another third batter on top, the the remaining nut mixture then the remaining third of cake batter.
• This method works quite well, but will produce a higher cake that might take a longer time to bake.

SOUR CREAM APPLE CAKE

Steps:

• In a bowl, sift together the flour, salt, cinnamon, baking soda and baking powder, and set aside.
• In a small bowl, mix the brown sugar, 1/2 cup nuts and cinnamon together, and set aside (for topping).
• In a large bowl, with electric mixer, beat oil and sugar together until creamy.
• Add eggs and beat until mixture is fluffy.
• Stir in sour cream (by hand).
• Stir in flour mixture (by hand), batter will be very thick.
• Add vanilla, apples and 1 cup nuts, and blend well.
• Pour mixture into a buttered& floured bundt pan (or 9-inch tube pan).
• Sprinkle the sugar/nut topping mixture over the top of the batter.
• Bake for about 60 to 75 minutes in a preheated 350°F oven (or until toothpick inserted in center comes out clean).
• Cool cake in pan, on rack for about 15 minutes.
• Remove cake from pan, and finish cooling on rack.
• In a small bowl, mix the powdered sugar together with enough milk to make a glaze that is thin enough to drizzle over the top of the cake (in thin squiggly strands).
• When cake is completely cooled, drizzle the glaze across the top.

SOUR CREAM APPLE COFFEE CAKE

Steps:

• In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; add alternately with sour cream to the creamed mixture. Fold in apples. Spoon into a greased 9-in. square baking pan. In a small bowl, mix topping ingredients; sprinkle over batter. Bake at 350° for 35-40 minutes or until done.

CINNAMON APPLE SOUR CREAM CAKE

Steps:

• Pre-heat oven to 180 degrees celcius.
• Cream butter, sugar and cinnamon untill light and creamy.
• Add the eggs one at a time and beat well.
• Fold the sour cream through and then sift the flour over the mixture.
• Fold through until combined.
• Spoon the cake mixture into a greased 23cm round springform pan.
• For the topping mix together the flour, demerara sugar, almond meal and cinnamon.
• Toss the apples in the mixture.
• Arrange the apples on top of the cake and sprinkle with any remaining topping.
• Bake for 1 hour or until the cake cooked when tested with a skewer.
• Slice into wedges and serve warm or cool with thick cream.

DIABETIC FRESH APPLE CAKE

Steps:

• Preheat the oven to 325 degrees. Generously spray a Bundt or tube pan.
• Dump all ingredients into a large mixing bowl (don't you just love one bowl recipes?) folding in the apples nuts, and coconut last.
• Pour batter into pan and bake approximately 1 1/2 hours.
• Cool on a wire rack. When serving dust VERY LIGHTLY with powdered sugar (this should be for looks, not the sweet taste).

APPLE SOUR CREAM KUCHEN

Steps:

• Place a rack in the center of the oven.
• Preheat the oven to 350°F.
• Lightly grease the pan(s) of your choice according to how moist or firm you like your cake.
• 9x13 inch pan for a moist, gooey cake.
• 10x15 inch jelly roll pan for a firmer, sheet cake.
• Or 2 8x10 disposable pans for firm cakes (that are great for bake sales.).
• In a large mixing bowl, place the cake mix, sour cream, 4 Tablespoons butter and the egg.
• Blend on low speed just until the mixture forms a thick dough (about 1 minute).
• Gently press the dough evenly over the bottom of your chosen pan(s) so that it reaches the sides.
• Bake for 10 minutes.
• Meanwhile, toss the apple slices with the lemon juice in another mixing bowl.
• Combine the sugar and cinnamon in a small bowl.
• Remove the cake from the oven but leave the oven on.
• Arrange the apple slices in rows over the top of the cake.
• Sprinkle the sugar mixture evenly over the apples.
• Drizzle the remaining 4 Tablespoons of melted butter over the sugar mixture.
• Return the pan(s) to the oven and bake the cake until it is golden brown and a toothpick inserted in the center comes out clean (30 - 40 minutes for the firmer cakes), (Ann Byrn bakes her 9x13 for 30-32 minutes but this was too gooey in the center for me).
• Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
• This is wonderful warm but also too good to resist when cool.
• Store covered at room temperature for 3 days or in the refrigerator for up to a week.
• I have not frozen this cake but it says you can wrap it in foil and freeze it.