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Pennsylvania Dutch Apple-Muffin Cake




Source of Recipe


Vernalisa's


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 mixtureis 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.