-ROSE RAY DSJN00A- 4 Eggs
2 c Sugar
2 c Sour cream
3 c Flour; all purpose
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
1 1/2 c Apples; peeled, chopped
1/2 c Sunflower kernels; toasted
———————————-TOPPING———————————- 1/4 c Sunflower margarine;
– softened 2/3 c Brown sugar; packed
2/3 c Flour; all purpose
1/2 ts Cinnamon
1/2 c Sunflower kernels
Preheat oven to 350~. Grease 13×9-inch baking pan. Beat together eggs, sugar and sour cream in large bowl until well blended. Combine dry ingredients in medium bowl. Add to sugar mixture; mix well. Stir in apples and sunflower kernels. Pour batter into prepared pan. Sprinkle with Topping. Bake 25-30 minutes or until wooden pick inserted in center comes out clean. Serve warm or at room temperature. Garnish, if desired. Topping. Combine margarine and brown sugar in medium bowl; mix until well blended. Add flour and cinnamon; mix well. Stir in sunflower kernels. Full-O-Fruit Cakes from Cooking Class Magazine, March 1993. —–