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Sauerkraut Apple Cake Recipe

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This recipe for Sauerkraut Apple Cake, by , is from 2017 UMC in Wayne Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Valerie Batta


2 cups flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
1 cup sugar
1/2 cup brown sugar, firmly packed
4 large eggs
1 cup vegetable oil
1 pound sauerkraut, rinsed, squeezed dry
1 Apple, peeled, cored, coarsely grated, squeezed dry
1 cup walnuts, coarsely chopped

Preheat oven to 350
Line bottoms of two 8 inch round cake pans with waxed paper. Grease and flour pans.
Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg; set aside. Mix sugars in a large bowl; whisk eggs, then oil until blended. Stir in sauerkraut, Apple and nuts. Add flour mixture, stir just until moistened.
Spoon into cake pans.
Bake about 35 mins or until toothpick comes out clean and cake pulls away from pan sides.
Cool 10 mins
Then invert cakes onto wire racks to cool completely.
Frost with whipped cream.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 mins




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