- 1/2 cup oil
- 1 tsp. ground cinnamon
- 1/2 cup plus 2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream, divided
- 1 lb. apples (about 3 apples), peeled, coarsely chopped
- 3/4 cup powdered sugar
- 1 tsp. water
Heat oven to 350ºF.
Beat first 6 ingredients and 1/2 cup sour cream in large bowl with mixer until blended. Stir in apples; pour into greased and floured 10-inch tube pan or 12-cup fluted tube pan.
Bake 1 hour to 1 hour 5 min. or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Whisk powdered sugar, remaining sour cream and 1 tsp. water until blended; drizzle over cake. Let stand until glaze is firm.