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MAPLE-PECAN CINNAMON APPLE CAKE
Active Time : 1 Hour 50 Minutes Total Time : 1 Hour 50 Minutes Serves : 12INGREDIENTS
- PAM® Original No-Stick Baking Spray
- 2 cups Ultragrain® All Purpose Flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1/2 1/2 cup = 1 stick cup Blue Bonnet®-stick
- 2 large eggs
- 4 tablespoons pure maple syrup
- 1/2 cup reduced fat sour cream
- 1/2 cup firmly packed brown sugar
- 1-1/2 teaspoons ground cinnamon
- 2 cups peeled and chopped apples
- 1 cup finely chopped pecans
- 3 ounces cream cheese, softened
- 1/3 cup confectioners' sugar
DIRECTIONS
Preheat oven to 350°F. Spray a 10-inch tube pan with baking spray; set aside.
Prepare cake: Combine 2 cups flour, baking powder, baking soda and salt in a small bowl; set aside. Combine 2/3 cup sugar and Blue Bonnet in large mixing bowl with an electric mixer on medium high speed; beat until fluffy. Mix in 2 eggs and 4 tablespoons maple syrup; beat until blended. Add 1/2 cup sour cream; beat at low speed until well blended. Gradually add flour mixture; blend well. Spread batter in prepared pan.
Prepare topping: Combine brown sugar and cinnamon; sprinkle over batter. Top with apples. Place remaining 2 eggs in medium bowl; beat slightly. Add pecans, 1/2 cup granulated sugar, 1/2 cup sour cream and 2 tablespoons flour; blend well. Pour over apples.
Bake 60 to 70 minutes or until edges are light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes. Gently remove from pan.
Prepare glaze: Blend cream cheese, confectioners' sugar and remaining 3 tablespoons syrup in small mixing bowl with electric mixer on medium high. Add more syrup to thin glaze, if needed. Drizzle over warm cake.