Apple Sour Cream Cake
This recipe is adapted from Fantastic Apple Sour Cream Coffee Cake on Food.com. A Wahoo to Kittencalskitchen.
15 servings
Cake:
1/2 c butter
1 c granulated sugar
2 eggs
2 t vanilla extract
2 c flour
1 t baking powder
1 t baking soda
1/4 t salt
1 c sour cream
2 c sliced apples (2 large apples, peeled, quartered, and sliced)
Topping:
1 c chopped walnuts
1 c packed brown sugar
1 t ground cinnamon
1/2 t ground nutmeg
1/4 c butter
Heat the oven to 350°F. Butter and flour a 13" x 9" pan, or a large bundt pan, and set aside.
In a large mixing bowl, cream the butter and sugar for a couple of minutes. Add the eggs, and continue to cream the mixture for another 5 minutes.
In a bowl, mix together the remaining cake dry ingredients. In two additions mix in the dry ingredients alternately with the sour cream into the butter mixture. Carefully fold in the apples.
Mix together all of the topping ingredients in a bowl until the mixture is crumbly and the butter is incorporated.
If you are using a bundt pan, sprinkle 1/2 of the topping mixture in the bottom of the pan. Spread one-half of the cake batter in the prepared cake pan. Sprinkle with the rest of the topping mixture, and spread with the remaining cake batter.
If you are using a 13" x 9" pan, spread 1/2 of the cake batter in the pan. Sprinkle with 1/2 of the topping mixture. Spread the rest of the cake batter over the topping, and sprinkle the rest of the topping over the cake.
Bake 35 - 40 minutes for the 13" x 9" pan or 45 - 50 minutes for the bundt pan. Test the cake with a toothpick.
If you are using the bundt pan, let the cake cool for 5 - 10 minutes, then remove the cake from the pan, and finish cooling on a rack or plate.
The cake is best served warm with vanilla ice cream and warm toffee-caramel sauce.
