Cooking Hussy

Tasty

Sour Cream Apple Cake November 23, 2008

Filed under: Dessert — cookinghussy @ 12:01 pm

sour-cream-apple-cake

I’ve never made a sour cream cake before. But when I bought a container at the store and ended up not making the recipe I originally planned, well, I had to find a recipe. An abundance of apples in the fridge helped me decide on this sour cream apple cake.

sour-cream-apple-cake-22

It was a good decision. Thanks to Bunny’s Warm Oven for this great recipe. It was a wonderful mix of nuts and apples and spiced. I had to bring some in to work so that Chris and I didn’t just have cake for dinner for a week.

sour-cream-apple-cake-slice1

Apple-Nut Filling

  • 1 1/2 C. chopped apples
  • 1/3 C. packed brown sugar
  • 1 T. flour
  • 2 T. butter
  • 1/4 t. ground nutmeg
  • 1/8 t. salt
  • 1/2 C. finely chopped nuts (I use walnuts)
  • 1/2 t. cinnamon

Coffee Cake

  • 1 1/2 C. sugar
  • 3/4 C. butter, softened
  • 1 1/2 t. vanilla
  • 3 eggs
  • 3 C. flour (all purpose)
  • 1 1/2 t. baking powder
  • 1 1/2 t. baking soda
  • 3/4 t. salt
  • 1 1/2 C. sour cream

(Copied directly from the original recipe):

“1 Preheat oven to 325°F; grease a 12-cup Bundt pan or a 10×4-inch tube pan.
2 Prepare apple-nut filling: Cook all ingredients, except nuts, over medium heat, stirring constantly. Cook until apples are tender. This will take approximately 3 to 4 minutes. Stir in nuts. Set aside.

3 Combine sugar, butter, vanilla and eggs in a large mixing bowl. Beat at medium speed, 2 minutes, scraping bowl occasionally.

4 Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Beat well between each addition on low speed.

5 Spread 1/3 of the batter (about 2 cups) in the baking pan. Top with 1/3 of the filling. Repeat this pattern 2 more times, until all batter and filling have been used.

6 Bake at 325°F for 1 hour, until a toothpick inserted near the center comes out clean. Cool in the pan for 20 minutes, then turnout onto a serving plate and cool completely.”

Notes: I had a hard time with this cake batter. It was far thicker than anything I’d made before, so the “spreading” in the baking pan was more like dropping in clumps. It wasn’t as pretty as it could have been but it tasted great.

Servings: 8-12 slices of cake

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2 Responses to “Sour Cream Apple Cake”

  1. Rachel Says:

    damn, i wish i still shared an office with you. (for reasons beyond the cake, of course….but the cake, too)

  2. cookinghussy Says:

    Next time I’ll walk some over to your office!


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