Tuesday, June 23, 2009

Sour Cream Cake


1 cup sugar
¾ cup butter or margarine, softened
3 eggs
1½ teaspoons vanilla
3 cups flour
1½ teaspoons baking powder
1½ teaspoon baking soda
¾ teaspoon salt
1½ cups sour cream

Heat oven to 350 degrees. Grease tube pan or bundt pan. Beat sugar, margarine, eggs, and vanilla in large bowl on medium for 2 minutes. Beat in flour, baking powder, baking soda, and salt alternately with sour cream on low speed.

Spread 1/2 of batter in pan. Sprinkle with apple-nut filling. Cover with remaining batter. Top with brown sugar filling. Bake 350 degrees for 60 minutes. Invert on plate and drizzle with glaze if desired.

Apple-nut filling:
1½ cups chopped granny smith apples
1/3 cup packed brown sugar
1 tablespoon flour
2 tablespoons margarine
1/4 teaspoon nutmeg
1/8 teaspoon salt
½ cup finely chopped nuts
Cook all ingredients over medium heat except nuts stirring constantly, until apples are tender. Stir in nuts.

Brown Sugar filling:
½ cup packed brown sugar
½ cup finely chopped nuts
1½ teaspoon ground cinnamon
Mix all ingredients

½ cup powdered sugar
¼ teaspoon vanilla
1-2 teaspoons milk
Mix all ingredients until smooth.
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