Nut Cake with Brown Sugar Glaze

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 180°C (350°F). Generously butter a 25-cm (10-inch) tube cake pan or 2.5-litre (10-cup) novelty (cathedral) cake pan.

2. 2

   In a bowl, combine the flour, baking powder and salt. Set aside.

3. 3

   In another bowl, combine the sour cream and applesauce. Set aside.

4. 4

   In another bowl, cream the butter with the sugar and the oil using an electric mixer. Add the eggs one at a time, beating constantly until smooth and creamy. Add the vanilla.

5. 5

   With the mixer on low speed, add the dry ingredients, alternating with the sour cream mixture. Using a spatula, gently fold in the chopped nuts.

6. 6

   Pour the batter into the cake pan. If using a novelty pan, place it on a baking sheet. Bake until a toothpick inserted in the centre comes out clean, about 75 minutes. Let cool partially. Unmould onto a cooling rack and let cool completely. Transfer to a cookie sheet and set aside.