Sauerkraut Apple Cake

Yield: 10 to 12 servings

Ingredients

Cake

• 4 eggs
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 (14 ounce) can sauerkraut, rinsed and drained
• 1 large tart apple
• 1 cup vegetable oil
• 1 cup chopped walnuts
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg

Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 2 to 3 tablespoons whipping cream, divided
• 4 1/2 cups confectioners' sugar
• 1 tablespoon grated orange peel
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Chopped walnuts (optional)

Instructions

1. Cake: In a large bowl, beat eggs and sugars; set aside.
2. Squeeze sauerkraut until dry; finely chop and add to egg mixture.
3. Peel and finely grate apple; squeeze dry. Stir into egg mixture.
4. Add oil and walnuts.
5. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg; stir into egg mixture.
6. Line the bottom of two 8-inch round cake pans with wax paper; grease and flour paper and sides of pan. Pour batter into pans.
7. Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean.
8. Cool in pans for 10 minutes before inverting onto a wire rack to cool completely before frosting.
9. Cream Cheese Frosting: Beat cream cheese and 2 tablespoons cream in a small mixing bowl. Add sugar; beat until fluffy.
10. Add orange peel, cinnamon and vanilla extract; mix well.
11. Add remaining cream if needed.
12. Spread between layers and over entire cake. Garnish with chopped walnuts if desired.
13. Store cake in the refrigerator.