Sauerrahm Apfelkuchen (Sour Cream Apple Cake) - cooking recipe

Ingredients

For Batter
3 eggs (or 3/4 cup nonfat egg substitute)
3/4 cup canola oil
1 cup sour cream (low-fat or nonfat also works)
2 cups sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cardamom
1 teaspoon baking soda
1 teaspoon baking powder
1 cup chopped nuts (I like pecans, but other types also work well)
3 -4 cups peeled cored and thickly sliced apples (about 4 apples)
For Topping
1/2 cup chopped nuts
2 tablespoons brown sugar
1 teaspoon cinnamon

Preparation

In a large bowl, beat eggs, oil and sour cream until smooth.
Add next 9 ingredients and mix well. Batter will be very thick.
Fold in apples.
Pour mixture into a greased and floured bundt pan (or 9-inch tube pan).
Meanwhile, in a small bowl mix together the topping ingredients and sprinkle over the top of the batter.
Bake about 60-75 minutes in a preheated 350 F oven (or until toothpick inserted in center comes out clean).
Cool cake in pan, on rack for about 15 minutes.
Remove cake from pan and finish cooling on rack.