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Pennsylvania Dutch Apple-Muffin Cake




Source of Recipe


Internet


List of Ingredients




About 2 Tablespoons packaged unseasoned bread crumbs

Crumb Topping:
3 Tablespoons all-purpose flour
2 Tablespoons butter
1/4 cup sugar
1/4 teaspoon cinnamon

Cake:
2 cups all-purpose flour
1-1/4 cups sugar
1 Tablespoon baking powder
1-1/4 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/2 cup (1 stick) butter, melted and cooled
1 cup sour cream
2 large eggs
1 cup cored, peeled, finely diced apple








Recipe



Heat oven to 350. Butter a 2-quart Charlotte mold or a 9-inch tube pan and sprinkle with the bread crumbs, tapping out the excess. Prepare the Crumb Topping: in a small bowl, combine the sugar, flour, and cinnamon. With a pastry blender or 2 knives, cut in the batter until the mixture resembles coarse crumbs; set aside.
In a large bowl, combine flour, sugar, baking powder, cinnamon, salt, baking soda, allspice, and cloves. In a small bowl, stir the butter, sour cream, and eggs until they are well combined. Stir the butter mixture into the flour mixture just until the mixture
is smooth and satiny. Stir in the apples. Spread the batter into the prepared mold. Sprinkle with crumb topping.

Bake the cake for 1 hour or until the crumbs are lightly browned and a cake tester comes out clean. (If you are using a tube pan, start testing for doneness after 45 minutes.) Cool the cake in the mold on a wire rack for 20 minutes. Run a metal spatula or knife between cake and the side of the mold to loosen the cake, then gently invert it into a work surface and remove the pan.
Turn it over onto the wire rack and cool completely. Transfer the cake onto a serving plate.