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Apple Sour Cream Cake Recipe

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This recipe for Apple Sour Cream Cake, by , is from Greenway Baptist Church Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Peggy Weatherford


1/2 cup butter, (1 stick, room temperature)
1 cup sugar
2 eggs, room temperature
1 1/2 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup sour cream
4 medium apples, peeled, cored and chopped fine
2 tsp. lemon juice

1 cup chopped nuts
1 cup brown sugar
2 tsp. cinnamon
1/4 cup butter, cold and cubed

Preheat oven to 350. Grease a 13 x 9 baking pan. Peel, core and chop the apples finely. Add 2 tsp. lemon juice to the apples, toss to combine. Set aside. In a large mixing bowl, beat the butter and white sugar until well incorporated. Add the eggs and vanilla, beat until light and fluffy. Sift the flour, baking soda, baking powder and salt together. Add to the egg mixture alternately with the sour cream. Beat mixture just until each addition of flour and sour cream are just incorporated into the batter. Stir in the chopped apples. Spread half the batter into the prepared pan. Sprinkle half the topping over the batter. Place the remaining batter over the topping, sprinkle the remaining topping. Bake at 350 for 35 - 40 minutes or until toothpick inserted comes out clean. Remove from the oven, cool on a wire rack.

Topping Directions: Place all topping ingredients into a medium bowl, rub the mixture between your fingers until butter is well distributed into the mixture.




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