1 (18.25-ounce) package yellow cake mix
1 cup apple cider or apple juice
1/2 cup sour cream
1 (3-ounce) package cream cheese, softened
1 tablespoon lemon juice
1/2 teaspoon brandy flavoring*
2 medium (1 1/2 cups) apples, peeled, chopped
3/4 cup powdered sugar
1/4 teaspoon brandy flavoring or vanilla**
1 to 2 tablespoons apple cider or apple juice
Heat oven to 350°F. Grease and flour 12-cup Bundt® pan.
Combine all cake ingredients except apples in large bowl. Beat at low speed, scraping bowl often, 2 minutes. Increase speed to medium; beat 2 minutes or until well mixed. Stir in apples. Pour batter into prepared pan.
Bake for 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool on wire rack 15 minutes. Loosen cake edges with knife. Invert onto serving plate; cool completely.
Meanwhile, combine all glaze ingredients except apple cider in small bowl. Stir in enough apple cider for desired glazing consistency. Drizzle over cooled cake.
*Substitute 1 tablespoon brandy.
**Substitute 1 1/2 teaspoons brandy.
- This cake stays moist and actually develops more apple flavor a day after baking. To store cake for a longer period, wrap unglazed cake in plastic food wrap. Place in freezer container with tight-fitting lid; freeze for up to 2 months. Glaze thawed cake as directed.
- Apple cider is raw apple juice that has not been filtered. It contains small amounts of apple pulp and is brown and cloudy. It is highly perishable and must be refrigerated. Apple juice results when apple cider is filtered to remove solids and is pasteurized. It has a longer shelf life than apple cider.