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Sour Cream Apple Cake
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−1/2 Pound Cooking apples; peeled, cored, and sliced; such as Granny Smith
−1/2 Teaspoon Ground cinnamon
/4 Teaspoon Freshly−grated nutmeg
Cup Sugar; plus
Tablespoon Sugar
−1/2 Sticks Butter; softened
/2 Teaspoon Baking powder
−1/2 Teaspoon Baking soda
Teaspoon Salt
1/4 Cup Flour
Eggs
Teaspoon Pure vanilla extract
Cup Sour cream
Cup Sweetened whipped cream
1/2 Other Carbohydrates
In a mixing bowl, toss the apples with 1/2 teaspoon of the cinnamon, 1/2
teaspoon of the nutmeg, and 1 tablespoon of the sugar. In a large oven−proof
skillet, combine 1/2 stick of the butter and 1/2 cup of the sugar, over
medium−high heat. Stir with a wooden spoon until the mixture caramelized and
becomes syrupy. Spread the apples evenly over the bottom of the pan. Remove
from the heat. Using an electric mixer, fitted with a paddle, cream the
remaining 1 1/2 cups of sugar and remaining stick of butter together. Sift
the remaining 1 teaspoon of cinnamon, remaining 1/2 teaspoon of nutmeg,
baking powder, baking soda, salt and flour together. Add the eggs, vanilla
and sour cream to the butter mixture. Beat until smooth. Add the sifted
flour mixture, a little at a time. Beat until smooth. Pour the batter over
the apples. Preheat oven to 350 degrees. Bake for about 40 minutes or until
golden and the cake pulls away from the sides. Remove from the oven and cool
for 15 minutes. Invert the cake onto a platter and serve warm. Garnish with
whipped cream. This recipe yields 12 servings.
Sour Cream Apple Cake
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