| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cake |
6 |
Servings |
INGREDIENTS
| 2/3 |
c |
Butter or margarine (room temp) |
| 1/3 |
c |
Sugar |
| 1/2 |
c |
Sour cream |
| 1 |
ts |
Vanilla |
| 1 1/3 |
c |
Flour |
| 2/3 |
ts |
Baking soda |
| 1/8 |
ts |
Salt |
| 1 |
|
Chopped fresh apple (about a cup) |
| 1/3 |
c |
Raisins (optional) |
| 1/4 |
c |
Flour |
| 1/4 |
c |
Brown sugar (firmly packed) |
| 2 |
tb |
Butter or margarine (room temp) |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
TOPPING
From: kgeorge@morgan.ucs.mun.ca (Kelly George)
Date: Sat, 9 Oct 1993 21:04:24 GMT
In mixing bowl, cream buter and 1/3 cup sugar until light/fluffy. Beat in
sour cream, vanilla and egg. Combine the flour, baking soda and salt. Mix
into creamed mixture. Blend Well. Combine all of the topping ingredients
until mixture forms coarse crumbs. Spoon half of the batter into a greased
8inch round cake pan. Sprinkle with apples and raisins and half the topping
mixture. Top with remaining batter, sprinkle remaining topping over top of
the cake. Bake at 350F for 25-30 minutes. It's best served warm!! Also
very nice with vanilla ice cream.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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