Saturday, October 1, 2016

Apple Cake

Dad's Apple Cake
Here is the story and recipe Sue Homsey included in the book At the Heart of It All: Sharing the Recipes, the Stories & the Love of Our Market(Cohber Press, $22.95):
" 'Dad' was my father-in-law, a proud member of an Irondequoit market gardening family. He was happy when I married in, and proudly showed me where his dad's stand was here at the Rochester Public Market. Dad would always double the topping for this cake, whereas I leave it off. If you can find Cameo apples, buy them! If not, any nice, firm, cooking apple will work."
½ cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
Salt to taste
1 cup sour cream
2 cups finely chopped apples
½ cup chopped nuts
½ cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter, melted
Preheat oven to 350 degrees.
In a large mixing bowl, cream the butter and sugar. Add the eggs and vanilla, beating after each addition.
In a separate medium bowl, mix together the flour, baking soda, baking powder and salt.
Alternate adding the dry ingredients and the sour cream to the creamed mixture, beginning and ending with the dry ingredients. Stir until just combined.
Stir in apples. Pour batter into a greased 9-inch-by-13-inch pan.
For the topping, combine the topping ingredients in a small bowl.
Sprinkle the topping over the cake batter.
Bake until golden brown, about 35 to 40 minutes.
Makes 12 servings.

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