"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Sour Cream Apple Cake Recipe

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

Michelle Laux
Added: Monday, November 10, 2008


1/2 lb. cooking apples, peeled, cored and sliced1 1/2 tsp. ground cinnamon
3/4 tsp. fresh grated nutmeg
2 C plus 1 Tbsp. sugar
1 1/2 sticks of butter, softened
1/2 tsp. baking powder
1 1/2 tsp. baking soda
2 1/4 cups flour
1 tsp. salt
2 eggs
1 tsp. pure vanilla extract
1 C sour cream
2 C sweetened whipped cream

In a mixing bowl, toss the apples with 1/2 tsp. of the cinnamon, 1/2 tsp of the nutmeg, and 1 Tbsp. of the sugar. In a large oven-proof skillet, combine 1/2 stick of the butter and 1/2 C 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 C of sugar and remaining stick of butter together. Sift the remaining 1 tsp. of cinnamon, remaining 1/2 tsp. 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.




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