Ingredients
1 cup unsweetened applesauce, or preferred fruit-based fat replacement
2½ cups white sugar, divided use
2 tsp pure vanilla extract
4 whole eggs
3 cups all-purpose flour, preferably unbleached
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups sour cream
2 tbsp ground cinnamon
½ cup walnuts, toasted, chopped
Preparation
Preheat the oven to 350 degrees F.
Sift and combine the flour, baking powder, baking soda, and salt. Set aside.
Combine the nuts, ½ cup of white sugar, and cinnamon. Set aside.
Grease a round cake tin and set aside.
Using a bowl with the mixer attachment, cream 2 cups of white sugar and applesauce until the sugar is fully dissolved.
Add the vanilla and eggs, one at a time, beating until pale and fully incorporated.
Gradually add sour cream and continue beating until fully incorporated.
Once the wet mixture is made, fold it into the flour mixture until a smooth batter is formed.
Spread ⅓ of the batter around the greased cake tin and sprinkle ⅓ of the sugar mixture. Repeat accordingly until the last amount of the batter has been spread on top.
Transfer to a preheated oven and bake at 350 degrees F for 50 minutes. Then, reduce the temperature to 300 degrees F and continue baking for 30 minutes, or until a cake tester comes out clean.
Remove from the oven and transfer to a cooling rack. Allow to completely cool down before slicing and serving. Enjoy!
