Doctor's Review: Medicine on the Move

October 24, 2017

© Albert Elbilia

Old fashioned apple cake.

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Old fashioned apple cake

Big, sweet Cortlands are the best apples for baking. They are chopped into this old-fashioned sour-cream coffee cake. It is finished with a streusel topping of nuts and cinnamon. A scoop of vanilla ice cream wouldn’t hurt, either.

For cake:


1 c. (250 ml) sour cream
1 tsp. (5 ml) baking soda
2 c. (500 ml) sifted flour
2 tsp. (5 ml) baking powder
½ tsp. (5 ml) salt
½ c. (125 ml) butter, softened
1 c. (250 ml) sugar
4 eggs
1 tsp. (5 ml) vanilla
3 c. (750 ml) peeled, chopped apples (3 large apples)


For topping:


¼ c. (60 ml) packed brown sugar
2 tsp. (10 ml) cinnamon
2 tbsp. (30 ml) finely chopped walnuts


Preheat oven to 350°F (180°C). Grease and flour an 8-inch square (2 l) or 9-inch round (1.2 l) cake pan.

In a small bowl, combine sour cream and baking soda. Let stand about 10 minutes, until almost double in size. Meanwhile, make topping by combining brown sugar, cinnamon and nuts. Set aside.

In a medium bowl, sift together flour, baking powder and salt. Set aside. In a large mixing bowl using an electric mixer, cream butter and sugar until fluffy, about 5 minutes. Add eggs one at a time, mixing after each addition, and vanilla. Beat well. With mixer on low speed, gradually add flour mixture, alternating with sour-cream mixture, beating just until incorporated. Fold in chopped apples.

Spread half the batter into prepared pan and sprinkle with half the topping. Cover with remaining batter and spread smooth. Sprinkle with remaining topping.

Bake 50 to 60 minutes or until a wooden skewer inserted into the centre comes out clean. Remove cake from oven and let cool 15 minutes before inverting from pan and slicing.

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