Sour Cream Apple Cake

Cakes can be made ahead and frozen for 1 month.

9 tablespoons unsalted butter, softened
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 cup sour cream
2 cups peeled and roughly chopped apples
1 teaspoon ground cinnamon
cup roughly chopped pecans
cup brown sugar
2 tablespoons melted butter
Confectioner's sugar, optional

Grease two 4.5 cup Kaiser Bundform pans with 1 tablespoon butter. Set aside.

Sift together flour, baking powder, baking soda, and salt in a bowl. Set aside.

Cream remaining butter and sugar together in a large bowl until pale yellow. Beat in eggs and vanilla. Alternately stir in flour mixture and sour cream. Fold in apples. Evenly divide batter among prepared pans. Set aside.

Mix together cinnamon, chopped pecans, brown sugar and melted butter in a bowl. Sprinkle over batter tops. Bake in a preheated 350 degree oven until cake begins to shrink away from sides of pans, about 30 -35 minutes. Remove pans from oven. Cool in pans 10 minutes. Unmold and place on a wire rack. Cool. When ready to serve, dust top with confectioner's sugar. Makes two cakes.

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