Cinnamon Apple Cake
Leon and Edwina Boyd of Hurricane Hollow Apple Orchard in Baxter, TN, have picked, cleaned, and sorted eight varieties of apples for over 35 years. Bushels of Fuji's and Ambrosias, Mutsus, and Stayman...
A crunchy-topped tender cake, perfect for dessert, snacks or breakfast.
Ingredients
- 4 tablespoons butter
- 4 tablespoons vegetable shortening
- 1 cup brown sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- 1 2/3 cups flour
- 1 teaspoon each baking powder and baking soda
- 1/2 teaspoon salt
- 4 apples, peeled, cored, and diced
Streusel Topping
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 3 tablespoons flour
- Coarse Maldon salt
Preparation
1. Preheat oven to 375. Butter a 9x9-inch glass baking dish.
2. Combine butter and vegetable shortening in bowl of a stand mixer. Beat until blended. Add sugar and vanilla, beat well. Add eggs, one at a time, beating well after each addition. Add sour cream, beat well. Sift together flour, baking soda, powder, salt and cinnamon. Add to batter and beat unti combined. Fold in apples. Spoon into prepared pan.
3. To prepare streusel, combine butter, sugar and flour. Rub between fingers until coarse crumbs form. Place on batter. Sprinkle with coarse salt if desired. Bake 30-45 minutes or until cake springs back when touched and is browned. Cool.
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