"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Sour Cream Apple Cake Recipe

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This recipe for Sour Cream Apple Cake, by , is from The "W" Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Withers
Added: Thursday, August 31, 2006


1-1/2 lbs. granny smith apples, cored, peeled and sliced thinly
1-1/2 tsp. cinnamon
3/4 tsp. nutmeg
2 c. , plus 1 tbl. sugar
1-1/2 sticks butter, softened
1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2-1/4 c. flour
2 eggs
1 tsp. vanilla
1 c. sour cream
2 c. cool whip

In mixing bowl combine 1/2 tsp. cinnamon, 1/2 tsp. nutmeg and 1 tbl. sugar, add apples and toss to coat.

In a large oven proof skilled, combine 1/2 stick butter and 1/2 c. sugar, cook over meduim heat. Stir with a wooden spoon until the mixture carmelizes and becomes syrupy. Add the apples, and spread them evenly over the bottom of the pan. Remove from heat.

In a separate bowl combine 1-1/2 c. sugar and remaining stick of butter, mix well. Add the eggs, vanilla and sour cream. Beat until smooth.

In a separate bowl mix together the remaining 1 tsp. cinnamon, the remaining 1/2 tsp, nutmeg, baking powder, baking soda, salt and flour.

Add the dry mixture to the wet mixture, a little at a time. Beat until smooth. Pour the batter over the apples. Bake this in a preheated 350 oven for about 40 minutes, or until golden and the cake pulls away from the sides of the pan. Remove from the oven and cool for 15 minutes. Invert the cake onto a platter and serve warm. Top with cool whip




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