Cakes Shepherd’s Center Apple-Walnut Cake
Submitted by msbelle on September 22, 2006 at 11:18 am

DESCRIPTION
Shepherd's Center Apple-Walnut Cake. This recipe comes from a cookbook entitled "WITH LOVE FROM THE SHEPHERD'S CENTER OF NORTH LITTLE ROCK" (Arkansas). It was served recently at a ladies function and we all went crazy over the wonderful taste! It was shared with me by my friend,

SUMMARY
Yield 0 Source This recipe comes from a cookbook entitled "WITH LOVE FROM THE
SHEPHERD'S CENTER OF NORTH LITTLE ROCK" (Arkansas). File under Apples, cakes, Sour Cream, Walnuts

INGREDIENTS
CAKE:
1 cup finely chopped walnuts
1 cup peeled, finely chopped cooking apples
2 TBLS brown sugar
1/2 tspn cinnamon
1 cup butter, softened
2 cups sugar
2 large eggs
1 3/4 cups all purpose flour
1 tspn baking powder
1/4 tspn salt
1 (8-ounce) container sour cream
1 TBLS vanilla extract

CREAM CHEESE GLAZE:
1 (3-ounce) package cream cheese, softened
2 to 2 1/2 teaspoons milk
1 tspn vanilla extract
Dash of salt
1 1/2 cups sifted powdered sugar

INSTRUCTIONS
Combine first four ingredients; set aside. 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.

Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla.

Pour half of batter into a well-greased and floured 12-cup Bundt pan. Spoon apple mixture over batter, leaving a 1/2 inch border around edges. Pour remaining batter over mixture. Bake at 350 degrees for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool on wire rack. Drizzle with glaze. Store in refrigerator.