In a bowl, combine the light brown sugar and granulated sugar. Stir in the walnuts and mix well. Set aside.
For the cake:
extra butter (for the pan)
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 cup (2 sticks) of unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 tsp vanilla extract
1 cup sour cream
2 large baking apples, peeled and sliced
Set the oven to 350. Generously butter a 13-by-9 inch paking dish.
In a bowl, stir together the flour, baking powder, baking soda, and salt.
With an electric mixer, cream the butter and sugar until fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time. followed by the vanilla.
With the mixer set on its lowest speed, beat the flour mixture into the batter alternately with the sour cream, beginning and ending with the flour.
Spread half the batter in the baking dish. Sprinkle with about 1 tablespoon of topping. Cover with apples and another tablespoon of topping. Spread the remaining better on top. Sprinkle with the remaining topping.
Bake the cake for 40 minutes, until a toothpick inserted into the middle comes out clean.
Let the cake cool on a rack for 30 minutes. Cut into large squares and serve warm.
Source: Boston Globe, Sarah Hearn
recipes/breakfast_items/sour-cream_apple_coffee_cake.txt · Last modified: 2017/12/19 19:42 by admin