Rippled Coffee Cake

My mom found this recipe in one of her Taste of Home magazines and it was an instant hit with the whole family. When I started making it, I decided to cut out the oil and replace it with applesauce … gotta watch my girlish figure, after all. It turned out just as delicious without all those extra calories. And while it’s a bit tedious to make with the cinnamon and brown sugar layer, it is totally worth it once you try a piece … or three!

1 - 18-1/4-oz. package yellow cake mix
1 cup sour cream
4 eggs
6 oz. plain apple sauce
1 cup brown sugar, packed
1 Tbsp. ground cinnamon

2 cups powdered sugar
1/4 cup milk
2 tsp. vanilla extract

Preheat oven to 350°. In a mixing bowl, combine the cake mix, sour cream, eggs and apple sauce; beat well. Spread half of the batter into a greased 9-by-13-inch baking pan. In a small bowl. Combine the brown sugar and cinnamon. Sprinkle over batter. Carefully spread the remaining batter on top. Bake for 30-35 minutes until it passes the toothpick test. In a small bowl, combine icing ingredients and drizzle over warm cake.


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