recipes:dessert:cakes:sour_cream_apple_cake
Topping
- 1/3 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup chopped walnuts
- 1 tsp ground cinnamon
- In a bowl, combine sugars.
- Mix in the cinnamon and walnuts.
Cake
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
- 1 cup butter at room temperature
- 1 1/4 cups granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup sour cream
- 2 large apples, peeled and sliced
Method
- Oven to 350. Butter a 13×9 pan.
- Stir together flour, baking powder, baking soda and salt.
- In an electric mixer, cream butter and sugar until fluffy; Add eggs and vanilla.
- On lowest setting, alternate beating flour mix and sour cream into batter.
- Spread half the batter in the pan. Sprinkle with topping. Cover with apple. Sprinkle with topping. Spread remaining batter on top; finish with topping.
- Bake for 40 minutes, until a toothpick in the center comes out clean.
- Cool on a rack for 30 minutes.
Tags
Boston Globe, by Sarah Hearn
recipes/dessert/cakes/sour_cream_apple_cake.txt · Last modified: 2017/12/19 19:42 by admin