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Maria's Cottage
Vacation Rental
Mineola, Texas
Specialty Recipe
Pennsylvania Dutch Apple-Muffin Cake
- Ingredients
- About 2 Tablespoons packaged unseasoned bread
crumbs
- Crumb Topping:
- 1/4 cup sugar
- 3 Tablespoons all-purpose flour
- 1/4 teaspoon cinnamon
- 2 Tablespoons butter
- 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
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.
- You found this recipe on 1st Traveler's
Choice Internet Cookbook. (www.virtualcities.com)
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