Maple-Pecan Cinnamon Apple Cake
Source of Recipe
ConAgra Foods.
List of Ingredients
PAM® Original No-Stick Cooking Spray
1 cup granulated sugar, + 2 tbsp., divided
1/2 cup Blue Bonnet®-stick, divided
4 large eggs, divided
7 tablespoons pure maple syrup, divided
1 cup light or regular sour cream, divided
2 cups all-purpose flour, + 2 tbsp., divided
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
2 cups peeled and chopped apples
1 cup finely chopped pecans
3 ounces reduced fat or regular cream cheese, softened
1/3 cup powdered sugar
Recipe
Preheat oven to 350°F.
Coat a 9-inch springform pan with cooking spray and dust with a small amount of flour and set aside.
Prepare cake: In a large bowl, combine 2/3 cup sugar and Blue Bonnet®. Using an electric mixer on medium high speed, beat until fluffy. Add 2 eggs and 1/4 cup maple syrup; beat until blended. Add 1/2 cup sour cream to creamed mixture. Beat at low speed until well blended.
In a medium bowl, combine 2 cups flour, baking powder, baking soda and salt; blend well. Add to the creamed mixture and blend. Spread batter in springform pan.
In a small bowl, combine brown sugar and cinnamon; sprinkle over batter. Top with apples.
Prepare topping: In a medium bowl, add the remaining 2 eggs, beat slightly and add the pecans, 1/2 cup granulated sugar, 1/2 cup sour cream, 2 tablespoons flour; blend well. Pour over apples. Bake 50-60 minutes or until edges are light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes. Gently remove sides of pan.
Prepare glaze: In small bowl, blend cream cheese, powdered sugar and remaining 3 tablespoons syrup to create a consistency for easy drizzling. Add more syrup, if needed. Drizzle over warm cake
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