Pennsylvania Dutch Apple Muffin Cake

14
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"This is made in a tube-pan and enough to share with neighbors. It has apples and spice and sour cream, all the good things for fall."

Original recipe yields 14 servings
OK
  • CAKE
  • CRUMB TOPPING

Nutritional

  • Serving Size: 1 (83.8 g)
  • Calories 234.1
  • Total Fat - 6.2 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 44.3 mg
  • Sodium - 350.9 mg
  • Total Carbohydrate - 41.7 g
  • Dietary Fiber - 1 g
  • Sugars - 22.7 g
  • Protein - 3.8 g
  • Calcium - 107.5 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0 mg

Step 1

Butter a 9" tube pan and sprinkle with 1/4 cup bread crumbs on bottom and tap out excess.

Step 2

Combine first eight ingredients and mix well; add beaten eggs, cooled melted butter, and sour cream; add this to the dry mixture and mix well.

Step 3

Stir in the chopped apples; pour into the pan; mix up the topping and sprinkle on the cake and bake at 350 degrees for 40-45 minutes.

Step 4

Cool in pan for 20 minutes; invert on rack and then invert again so that the top in on the top.

Tips & Variations


No special items needed.

Related

ArleneG

I used walnuts in the cake and in the topping. It is delicious and so good any time of day!

review by:
(12 Dec 2013)

Joni

This cake was so good I can't begin to tell you! It was moist which is a must if I am going to like a cake. It was full of apples and the taste of all the spices was delicious. I added pecans for taste and crunch and it was amazing Mimi!

review by:
(27 Sep 2013)

LindasBusyKitchen

Courtney... I love your recipes and have tried many of them... I know this will be delicious and can't wait to try it!

(3 Nov 2011)