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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Walnut Cake With Cream Cheeze Glaze
 Categories: Cakes
      Yield: 1 Cake
 
MMMMM----------------------------CAKE---------------------------------
      1 c  Butter; softened
      2 c  Granulated sugar
      2 lg Eggs
      1 tb Vanilla extract
      2 c  Cake flour; sifted
      1 ts Baking powder
    1/4 ts Salt
      8 oz Sour cream
      1 c  Apples; finely chopped
      1 c  Walnuts; finely chopped
      2 tb Brown sugar
    1/2 ts Ground cinnamon

MMMMM---------------------CREAM CHEESE GLAZE--------------------------
      3 oz Cream cheese; soft
      2 ts Milk; up to 2-1/2 ts
      1 ts Vanilla extract
      1 ds Salt
  1 1/2 c  Powdered sugar; sifted
 
  Beat butter at medium speed with an electric mixer until creamy;
  gradually add 2 cups sugar, beating well. Add eggs, one at a time,
  beating after each addition. Stir in vanilla.
  
  Combine flour, baking powder, and salt. Add flour mixture to butter
  mixture alternately with sour cream, beginning and ending with flour
  mixture. Mix at low speed after each addition, just until blended.
  Pour half of the batter into a greased and floured 12-cup Bunt pan.
  Combine finely chopped apple and next 3 ingredients; spoon over
  batter in pan, leaving a 1/2" border around the center and outer
  edges. Add remaining batter. Bake at 350?F for 50 to 55 minutes or
  until a wooden pick inserted in the center of the cake comes clean.
  Cool in pan 10 minutes on a wire rack. Remove from pan, cool
  completely on a wire rack.
  
  Drizzle with Cream Cheese Glaze. Store in refrigerator.
  
  Cream Cheese Glaze:
  
  Beat cream cheese at medium speed with an electric mixer until
  fluffy, add milk, vanilla, and salt; beat until smooth. Add powdered
  sugar gradually, beating until smooth.
  
  Posted by: Teri Chesser
  
  Recipe FROM: Southern Living, Fall, 1993
 
MMMMM
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