![]() ![]() Cake will keep, covered in an airtight container, for up to 3 days. Run a knife around the edge to release, then remove from pan and cool completely. If using a 9-inch square pan or a smaller pan (hopefully you didn’t put all the batter in there) your cake will likely be done sooner, so start checking after 30-35 minutes. Bake for about 50 minutes or until top is golden brown and a toothpick inserted near the center comes out clean.Top with remaining batter, then sprinkle with remaining sugar and nuts and swirl once again. Sprinkle with half of sugar mixture and half of chopped nuts gently swirl a few strokes through the batter with a knife. Spread half of the batter into prepared cake pan.In a small bowl, whisk together sugar and cinnamon. Mix in vanilla extract, then fold in apples until evenly distributed. Scrape down the sides of the bowl, then repeat with remaining sour cream and flour until just incorporated. Alternate adding half of sour cream to batter, followed by half of dry ingredients, mixing well after each addition.Mix baking soda in with sour cream mix baking powder and salt in with flour until evenly incorporated.Add eggs, one at a time, mixing well after each addition. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |