Cinnamon Apple Snack Cake
1 (17.4 oz.) package
1/2 cup sour cream
1/3 cup water
2 large eggs
1 cup chopped peeled apple, divided
1/2 cup chopped walnuts or pecans, divided
HEAT oven to 350°F. Coat 8- or 9-inch square baking pan with baking spray.
COMBINE quick bread mix, sour cream, water and eggs in large bowl. Stir with spoon 50 to 75 strokes until blended. Spread half the batter into prepared pan. Sprinkle evenly with 1/2 cup apples, 1/4 cup walnuts and 1/2 cup swirl mix. Pour remaining batter over swirl mix. Spread carefully to cover. Sprinkle with remaining apple, walnuts and swirl mix.
BAKE 8-inch pan 50 to 60 minutes; 9-inch pan 40 to 50 minutes, or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
KNEAD glaze packet 10 to 15 times to soften. Cut small corner off packet. Drizzle over cake.
Serving Size (1 of 12 pieces), Calories 220 (Calories from Fat 80), Total Fat 9g (Saturated Fat 3g, Trans Fat g), Cholesterol 35mg, Sodium 180mg, Total Carbohydrate 35g (Dietary Fiber 1g, Sugars 20g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.