Ingredients
1cuplight sour cream,or Greek yogurt
1cupcanola oil
4largeeggs
3tspvanilla
2cupsbrown sugar,lightly packed
3tspbaking powder
½tspbaking soda
½tspsalt
2tspcinnamon
3cupsall purpose flour
2apples,finely chopped
1apple,shredded
1½cupstoasted pecans,chopped, divided
1cupbrown sugar
½cupmilk,or cream
1tbspbutter
1½cupspowdered icing sugar
Preparation
Preheat oven to 350 degrees F. Grease a 10-cup bundt pan.
In a large bowl, whisk together sour cream or yogurt, oil, eggs and vanilla. Whisk in brown sugar until smooth.
Add baking powder, baking soda, salt, cinnamon and stir until combined. Stir in flour just until combined. Stir in chopped and shredded apples and 1 cup pecans.
Pour into greased bundt pan and bake for 50 to 55 minutes, until a toothpick comes out clean. Let cool in pan for 15 to 20 minutes before inverting onto a cooling rack to cool to room temperature.
In a medium saucepan, combine brown sugar and milk. Bring to a boil over medium heat and cook for 3 to 4 minutes, whisking constantly.
Remove from heat and stir in butter until melted. Stir in powdered sugar and whisk until smooth. Let cool 5 to 10 minutes to thicken slightly before pouring over cooled cake. Sprinkle with remaining pecans.
