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60 minutes
Prep: 20 minutes
Cook: 40 minutes
721 calories per serving view nutrition facts
1 cake
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| 3 | cups | biscuit baking mix (bisquick) | |
| 1 | cup | sugar | |
| 1/4 | cup | margarine | or butter, softened, 1 1/2 c dairy sour cream, 1 1/2 ts vanilla |
| 2 | large | eggs | |
| 2 | cups | apples | |
| 1 | x | powdered sugar | |
| Streusel filling | |||
| 1/4 | cup | brown sugar | packed |
| 1/4 | cup | nuts | finely chopped |
| 1 | teaspoon | cinnamon | ground |
| Glaze | |||
| 1/4 | cup | margarine | or butter |
| 2 | cups | powdered sugar | |
| 1 | teaspoon | vanilla extract | |
| 1 | teaspoon | milk | |
Heat oven to 350.
Grease and flour 12-cup bundt cake pan.
Prepare Streusel Filling.
Mix remaining ingredients except apples and powdered sugar; beat vigorously 1 minute.
Spread 1/3 of the batter (about 1-1/4 cups) in pan and sprinkle with half of the Streusel Filling (about 1/4 cup) and half of the apples; repeat.
Spread with remaining batter. Bake until wooden pick inserted near center comes out clean, 45-50 minutes; cool 10 minutes.
Invert on heatproof serving plate; remove pan.
Sprinkle cake with powdered sugar.
STREUSEL FILLING: Mix all ingredients until crumbly.
GLAZE: Heat margarine or butter in saucepan until melted.
Stir in powdered sugar and vanilla.
Stir in 1-2 tb milk, 1 ts at a time, until smooth and of desired consistency.
| % Daily Value* | |
| Total Fat 30.0g | 46% |
| Saturated Fat 5.0g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 344mg | 14% |
| Total Carbohydrate 113.0g | 38% |
| Dietary Fiber 1.0g | 4% |
| Sugars 109.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 23% | Vitamin C | 0% | |
| Calcium | 4% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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