Ingredients Jump to Instructions ↓

  1. -ROSE RAY DSJN00A- 4 Eggs

  2. 2 c Sugar

  3. 2 c Sour cream

  4. 3 c Flour; all purpose

  5. 1 ts Baking powder

  6. 1 ts Baking soda

  7. 1/4 ts Salt

  8. 1 1/2 c Apples; peeled, chopped

  9. 1/2 c Sunflower kernels; toasted

  10. --TOPPING-- 1/4 c Sunflower margarine;

  11. - softened 2/3 c Brown sugar; packed

  12. 2/3 c Flour; all purpose

  13. 1/2 ts Cinnamon

  14. 1/2 c Sunflower kernels

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350~. Grease 13x9-inch baking pan. Beat together eggs, sugar and sour cream in large bowl until well blended. Combine dry ingredients in medium bowl. Add to sugar mixture; mix well. Stir in apples and sunflower kernels. Pour batter into prepared pan. Sprinkle with Topping. Bake 25-30 minutes or until wooden pick inserted in center comes out clean. Serve warm or at room temperature. Garnish, if desired. Topping. Combine margarine and brown sugar in medium bowl; mix until well blended. Add flour and cinnamon; mix well. Stir in sunflower kernels. Full-O-Fruit Cakes from Cooking Class Magazine, March 1993. --


Send feedback