-ROSE RAY DSJN00A-
4 Eggs
2 c Sugar
2 c Sour cream
3 c Flour; all purpose
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
1-1/2 c Apples; peeled, chopped
1/2 c Sunflower kernels; toasted
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1/4 c Sunflower margarine;
- softened
2/3 c Brown sugar; packed
2/3 c Flour; all purpose
1/2 ts Cinnamon
1/2 c Sunflower kernels
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.
