(San Diego County Fair)
Cake:
3 cups all-purpose flour
¾ teaspoon baking soda
1 tablespoon baking powder
½ teaspoon salt
¾ cup butter, softened
1 cup sugar
½ cup firmly packed brown sugar
1 teaspoon vanilla
3 large eggs
1½ cups sour cream
Filling:
1 cup dried cranberries
2 medium apples, peeled, cored and shredded
1/3 cup sugar
¾ teaspoon cinnamon
½ cup chopped, toasted walnuts
2 tablespoons cold butter
Heat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. In a large bowl, combine flour, soda, baking powder and salt. In a large mixing bowl, cream butter, sugar and brown sugar until light and fluffy. Blend in vanilla. Add eggs, one at a time, beating well after each addition. Add flour mixture to creamed mixture, alternating with sour cream. Mix to blend after each addition. In small bowl mix all filling ingredients, except the butter; set aside.
Spoon one-third of the cake batter into the Bundt pan. Spoon half of the cranberry-apple filling over batter and dot with 1 tablespoon of butter. Spoon second third of cake batter over filling. Spoon remaining filling over batter and dot with remaining tablespoon of butter. Spoon in remaining cake batter.
Bake at 350 degrees for 55 to 70 minutes or until cake tests done when a long toothpick or skewer is inserted in the center. Remove from oven and cool in pan 10 minutes. Invert onto a cooling rack. Cool completely, then top with glaze.
Glaze
2 cups powdered sugar
1 tablespoon, plus 1 teaspoon fresh lemon juice
1 tablespoon milk
2 tablespoon butter, melted
½ teaspoon vanilla
Mix all until smooth. Drizzle over top of cake. Garnish with dried cranberries and toasted walnuts, if desired.