This cake is "get it away from me before I eat the whole thing" good! WOW! To Read More, Click On The Recipe Title.
I had 2 recipes for Apple Cake and was debating on which one would get baked first, I'm glad I chose this one. I've never had an apple cinnamon roll, I don't even know where there's a recipe for
one, but the first thing I thought of when I ate this was,this has to be what it would taste like. You make your own apple filling for this cake, the actually cake part has 1 1/2 cups of sour cream in it. When you bite into this you get the gooey apple filling mixed in with the soft moist cake with a little bit of glaze on top and right away I'm thinkin apple cinnamon roll....with out all the work of using yeast. Yes! When I started making this I was going down the ingredient list looking at the apple filling recipe, apples, butter,flour,nutmeg.....whhooo wait back up, I read it again. Where's the cinnamon? No cinnamon?? How could there be no cinnamon??? I think no cinnamon in an apple recipe is breaking some kind of major cinnamon rule here. An apple injustice if you will!! This has to be a typo, whoever posted the recipe couldn't have actually meant to leave out the cinnamon, I had to put it in, it went against every grain in my body to leave it out! I doubled the apple filling , not because I planned on it but because I cut 1 to many apples up so I just decide to double the recipe. Next time I make this I will cut the apples smaller but....still double the recipe, I think that's what made this taste so good!
Old Fashioned Sour Cream Cake With Apple - Nut Filling
Marg ( Cayman Designs)
(I doubled the filling recipe)
1 1/2 cups chopped apples
1/3 cup packed brown sugar
1 tablespoon flour
2 tablespoons butter
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup finely chopped nuts (I use walnuts)
1/2 tsp cinnamon
1 1/2 cups sugar
3/4 cup butter, softened
1 1/2 teaspoons vanilla
3 cups flour (all purpose or whole wheat)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
1/2 cup powdered sugar
1/4 teaspoon vanilla
1-2 teaspoon milk
1 Preheat oven to 325°F; grease a 12-cup Bundt pan or a 10x4-inch tube pan.
2 Prepare apple-nut filling: Cook all ingredients, except nuts, over medium heat, stirring constantly. Cook until apples are tender. This will take approximately 3 to 4 minutes. Stir in nuts. Set aside.
3 Combine sugar, butter, vanilla and eggs in a large mixing bowl. Beat at medium speed, 2 minutes, scraping bowl occasionally.
4 Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Beat well between each addition on low speed.
5 Spread 1/3 of the batter (about 2 cups) in the baking pan. Top with 1/3 of the filling. Repeat this pattern 2 more times, until all batter and filling have been used.
6 Bake at 325°F for 1 hour, until a toothpick inserted near the center comes out clean. Cool in the pan for 20 minutes, then turnout onto a serving plate and cool completely.
7 To prepare glaze: Mix all ingredients until smooth, then drizzle over cooled coffee cake