Sour Cream Apple Spice Cake



  • 1 package (18.25 oz.) spice cake mix
  • 1 cup Darigold sour cream
  • 2 eggs
  • ½ cup Darigold butter, melted
  • 2 cups peeled, diced apples
  • 1½ cups chopped walnuts, divided
  • Sour Cream Icing (optional)*


Combine cake mix, sour cream, eggs and butter in large mixing bowl. Beat with electric mixer on low speed until ingredients are blended; beat mixture 2 minutes on high until light and fluffy. Stir in apples and 1 cup chopped walnuts. Spread mixture evenly into 13x9x2-inch baking pan. Bake at 350°F. 35 to 40 minutes or until cake tests done when wooden pick inserted into center comes out clean. Cool at least 30 minutes. Spread with Sour Cream Icing and remaining chopped walnuts.

*Sour Cream Icing: Combine 1/4 cup Darigold Sour Cream and 2 tablespoons softened Darigold butter in small mixing bowl and beat with electric mixer until well blended. Add 2 cups powdered sugar and beat on low speed until powdered sugar is blended into mixture; beat on medium-high until fluffy. Spread evenly over cooled cake.


Makes about 12 servings.