Pennsylvania Dutch Apple Muffin Cake
- 2 c. all-purpose flour
- 1 tbsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- 1¼ tsp. cinnamon
- ½ tsp. allspice
- ¼ tsp. ground cloves
- 1¼ c. sugar
- ¼ c. butter
- 1 c. sour cream
- 2 eggs
- 1 c. finely diced, peeled apple (I use Granny Smith apples)
- Butter and fine dry bread crumbs
- Heat oven to 350 degrees.
- Butter a bundt pan or souffle dish and sprinkle with bread crumbs, tapping out excess.
- Combine dry ingredients and blend well.
- Melt butter.
- Off heat, stir in sour cream and beat in eggs.
- Beat the butter mixture into the dry ingredients and blend until batter is smooth and satiny.
- Stir in apple.
- Scrape batter into prepared pan, smoothing batter until it is level.
- Sprinkle with crumb topping.
- Bake 1 hour until crumbs are crisp and lightly browned and a skewer inserted in center of cake comes out clean.
- If tube pan is used, start testing for doneness after 45 minutes.
- Cool cake in pan 20 minutes.
- Turn and knife between cake and sides of pan and gently invert cake onto counter.
- Re-invert on a rack and cool thoroughly before serving.
- CRUMB TOPPING: In a small bowl blend: 3 tbsp. all-purpose flour ¼ tsp. cinnamon Cut in 2 tablespoons cold butter until mixture forms coarse crumbs. ..
Recipe by Amish 365 at https://www.amish365.com/pennsylvania-dutch-apple-muffin-cake/
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