Sauerkraut Apple Cake Ingredients
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
Cake: In a large bowl, beat eggs and sugars; set aside.
Squeeze sauerkraut until dry; finely chop and add to egg mixture.
Peel and finely grate apple; squeeze dry. Stir into egg mixture.
Add oil and walnuts.
Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg; stir
into egg mixture.
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.
Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted
near the center comes out clean.
Cool in pans for 10 minutes before inverting onto a wire rack to cool completely
Cream Cheese Frosting: Beat cream cheese and 2 tablespoons cream in a small
mixing bowl. Add sugar; beat until fluffy.
Add orange peel, cinnamon and vanilla extract; mix well.
Add remaining cream if needed.
Spread between layers and over entire cake. Garnish with chopped walnuts
Store cake in the refrigerator.
Yield: 10 to 12 servings
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