Sauerkraut Apple Cake
Ingredients
2 C. flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground nutmeg
1 C. sugar
1/2 C. firmly packed brown sugar
4 large eggs
1 C. vegetable oil
16 ounce package sauerkraut rinsed well, and squeezed thoroughly dry
1 granny smith apple, peeled cored and coarsely grated squeezed dry
1 C. coarsely chopped walnuts or pecans
Cooking Instructions
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 in medium sized bowl. Set aside. Mix sugars together in large bowl, breaking up any lumps. Whisk in eggs, then oil, until blended. Stir in sauerkraut, apple and nuts. Add flour mixture and stir just until moistened. Spoon into prepared cake pans. Bake about 35 minutes, or until wooden pick inserted in center comes out clean and cake begins to pull away from sides of pan. Let cool 10 minutes, then invert cakes onto wire racks to cool completely. Spread with cream cheese frosting.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)