| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Cakes &, Frostings | 12 | Servings | |
INGREDIENTS
| 2 | c | Pancake mix |
| 1/2 | c | Sugar |
| 8 | oz | Sour cream |
| 3/4 | c | Milk |
| 1 | Egg; beaten | |
| 3/4 | c | Chopped cranberries |
| 3/4 | c | Coarsely chopped apple; peeled |
| 1/2 | c | Chopped nuts |
| 1/4 | c | Firmly packed brown sugar |
| 1/2 | ts | Cinnamon |
| 2 | tb | Margarine; melted |
| 3/4 | c | Confectioners sugar |
| 1 | tb | Milk |
| 1/2 | ts | Vanilla |
INSTRUCTIONS
CAKE STREUSEL GLAZE Heat oven to 350°F. Grease 13x9 inch baking pan. Combine pancake mix and sugar. Add sour cream, milk and egg; mix just until dry ingredients are moistened. Spread into pan; top with cranberries and apple. Combine streusel ingredients; mix until crumbly. Sprinkle over fruit. Bake 30-35 or until wooden pick inserted in center comes out clean. Combine glaze ingredients; drizzle over warm cake. Serve warm. (To reheat cooled cake, microwave each serving at high about 20 seconds) Busted by Gail Shermeyer [email protected] Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to Bakery-Shoppe Digest by Gail Shermeyer <[email protected]> on Apr 13, 1998
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