- 3 cups unbleached or all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup applesauce
- 2-1/2 cups sugar, divided
- 2 tsp vanilla extract
- 4 eggs
- 2 cups sour cream (regular or fat-free)
- 1/2 cup chopped walnuts
- 2 tbsp cinnamon
Preheat the oven to 350 degrees. Coat a 10″ tube or Bundt pan with no-stick spray. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine the applesauce and 2 cups of the sugar. Using an electric mixer, beat on high speed until fluffy. Add the vanilla. Add eggs one at a time, beating well after each addition. Add the flour mixture alternately with the sour cream, beating just enough after each addition to keep the batter smooth. Spoon one-third of the batter into the prepared pan.
In a small bowl, combine the nuts, cinnamon, and remaining 1/2 cup sugar. Sprinkle one-third over the batter in the pan. Repeat layering the batter and nut mixture two more times, ending with the nut mixture.
Bake for 1 to 1-1/4 hours until a toothpick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan and continue cooling on wire rack. Cool completely before cutting.
12-16 servings
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Adapted from Homestyle Cooking Made Healthy by Jeanne Jones