Pennsylvania Dutch Apple Muffin Cake
Recipe: #1944
November 03, 2011
Categories: Desserts, Cakes, Tube/Bundt, Fruit, Apple, Budget-Friendly, Easy/Beginner Cooking, Baby Shower, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, New Years, Picnic, Potluck, Summer, Winter, Oven Bake, Make it from scratch, Flour more
"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
Ingredients
- CAKE
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- CRUMB TOPPING
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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 by Step Method
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.
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