food and drink

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 remaining cake batter.
Bake at 350 degrees for 55 to 70 minutes or
until cake tests done when a toothpick long
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
ТН teaspoon vanilla
Mix all until smooth. Drizzle over top of
cake. Garnish with dried cranberries and
toasted walnuts, if desired.