cynupstateny
Well-known member
This is first on my list to try, Michael- thanks!
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Anyone have a t&t coffee cake or crumb cake. Last one ended up in the disposal!
- Thread starter cynupstateny
- Start date
Erin, here are the recipes...
CHOCOLATE SWIRL SOUR CREAM COFFEE CAKE
Note: I omitted the nuts and increased the brown sugar and cinnamon amounts.
INGREDIENTS:
Chocolate Streusel Filling and Topping:
1/2 cup firmly packed light brown sugar (I lightly packed it)
1 cup pecans
1 teaspoon ground cinnamon (I used Penzey's Korintje cinnamon)
1 bar (1.5 ounces) Godiva Dark Chocolate, chopped (I used 2 oz Ghirardelli semi-sweet chocolate, coarsely chopped
1/4 cup cake flour (I used homemade cake flour - I measured 1/4 cup all purpose flour minus 1 1/2 tsp, then added 1 1/2 tsp cornstarch, and sifted
1/4 cup unsweetened cocoa powder (I used Hershey's)
4 tablespoons unsalted butter (cold) (I cut it into small pieces)
Sour Cream Coffee Cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 large egg yolk
1 1/2 teaspoons vanilla extract (I used 1 tsp Penzey's double vanilla)
1 cup sour cream, at room temperature (I used about 3/4 cup sour cream and 1/4 cup nonfat plain yogurt)
Confectioners' sugar (I omitted this)
DIRECTIONS:
Make filling and topping:
Place sugar, pecans and cinnamon in food processor. Cover and pulse until nuts are coarsely chopped. Transfer 3/4 cup of mixture to small bowl and stir in chocolate for filling. To remaining mixture in food processor add flour, cocoa powder and butter and pulse until mixture is crumbly for topping.
Make cake:
Preheat oven to 325°F. Butter bottom and sides of 9-inch springform pan. Dust pan with flour, tapping out excess.
Sift flour, baking powder, baking soda and salt into medium bowl; whisk to combine and set aside.
Beat butter at medium-high speed in mixing bowl for 1 minute or until creamy, using electric mixer. Gradually add sugar and beat at high speed until well blended and light, about 2 minutes. (I beat for 4 minutes at medium-high speed until light and fluffy). Add eggs and yolk, one at a time, beating well after each addition and scraping down sides of bowl as necessary. Beat in vanilla extract. Reduce speed to low and alternately add dry ingredients and sour cream, beginning and ending with dry ingredients and mixing just until combined.
Scrape half of batter into prepared pan and smooth top. Sprinkle with filling. Scrape remaining batter over filling and smooth top. Sprinkle with topping.
Bake 65 to 75 minutes or until toothpick inserted into center of cake comes out clean and cake pulls away from edge of pan. (I baked about 70 minutes). Let cake cool in pan set on wire rack for 10 minutes. Remove side of pan and cool completely.
Dust cake lightly with confectioners’ sugar before serving. (I omitted this).
Yield: 10 servings
From Godiva
http://www.godiva.com/recipes/recipe_zoom.asp?id=533
RASPBERRY CREAM CHEESE COFFEECAKE
INGREDIENTS:
2 1/4 cups flour
3/4 cup sugar
3/4 cup butter, very cold and cut into slices
1 egg
3/4 cup dairy sour cream
1 tsp almond extract
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 oz cream cheese, softened
1/4 cup sugar
1 egg
1/2 cup raspberry preserves - (*all-fruit preserves recommended)
1/2 cup sliced almonds
DIRECTIONS:
Heat oven to 350 degrees F. Decrease by 25 degrees for dark pans. Grease and flour bottom and sides of 9 or 10 inch springform pan.
In large bowl, combine flour and 3/4 cup sugar with a fork until blended. Cut in butter or margarine with a pastry blender until coarse crumbs form. Reserve 1 cup of crumb mixture.
In a small bowl beat the first egg, then add to it the sour cream, almond extract, baking powder, baking soda and salt. Combine thoroughly, then add to the crumb mixture remaining in the bowl, and blend well. Batter will be sticky and thick.
Spread batter over bottom and 2 inches up sides of prepared pan (batter should be about 1/4 inch thick).
In medium bowl, beat cream cheese with an electric mixer until it comes away easily from the beaters. Add 1/4 cup sugar and continue beating until well-blended. Add the second egg and beat until completely incorporated. Scrape sides of bowl as necessary, and beat mixture until it is completely smooth.
Pour cream cheese mixture into the batter-lined pan. Carefully spoon preserves over cream cheese mixture. Mix sliced almonds with 1 cup reserved crumb mixture and sprinkle over preserves.
Bake at 350 degrees for 45 minutes or until cream cheese filling is set and crust is golden brown. Cool 15 minutes. Remove sides of pan. Great served warm.
16 servings.
Source: Uncle Sam's Hilltop Lodge - Funk, Nebraska
STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE
INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 cup sugar (I used 2/3 cup sugar)
2 teaspoons baking powder
1 egg
1/2 cup butter, melted
1/2 cup milk (I used lowfat milk)
2 cups berries (blueberries, blackberries, raspberries; fresh or frozen) (I used 1 cup fresh blueberries and 1 cup fresh raspberries, tossed with 1 Tbsp sugar just before adding to batter, since the raspberries were a little too tart)
3/4 teaspoon vanilla (I used 1 tsp vanilla extract)
1 dash cinnamon, generous
---Topping---
1/2 cup brown sugar, packed (I used 7 Tbsp dark brown sugar)
3 tablespoons flour
3 teaspoons cinnamon (1 Tbsp)
1/4 cup nuts, finely chopped (From the poster: "I use walnuts or pecans)" (I omitted the nuts)
3 tablespoons butter, melted (I used cold butter, cut in pieces)
DIRECTIONS:
*(Preheat oven to 375 F).
1. In a large bowl, stir together flour, sugar, baking powder and cinnamon.
2. In a small bowl, mix egg, melted butter, milk and vanilla.
3. Stir liquids into dry ingredients just till blended.
4. In a buttered 9 inch square pan, spread half of dough. (I used an 8-inch square pan).
5. Top with berry mixture and spoon remaining dough over berries.
6. In a separate bowl combine brown sugar, flour, cinnamon and nuts.
7. Stir in melted butter until mixture resembles moist crumbs. (I cut in the cold butter)
8. Sprinkle this over top of dough and press in lightly.
9. Bake in a 375 degree oven (about) 40 minutes until topping is golden brown.
9 servings
(Great on its own or with vanilla ice cream).
From Michelle Shipley - Recipezaar
CHOCOLATE SWIRL SOUR CREAM COFFEE CAKE
Note: I omitted the nuts and increased the brown sugar and cinnamon amounts.
INGREDIENTS:
Chocolate Streusel Filling and Topping:
1/2 cup firmly packed light brown sugar (I lightly packed it)
1 cup pecans
1 teaspoon ground cinnamon (I used Penzey's Korintje cinnamon)
1 bar (1.5 ounces) Godiva Dark Chocolate, chopped (I used 2 oz Ghirardelli semi-sweet chocolate, coarsely chopped
1/4 cup cake flour (I used homemade cake flour - I measured 1/4 cup all purpose flour minus 1 1/2 tsp, then added 1 1/2 tsp cornstarch, and sifted
1/4 cup unsweetened cocoa powder (I used Hershey's)
4 tablespoons unsalted butter (cold) (I cut it into small pieces)
Sour Cream Coffee Cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 large egg yolk
1 1/2 teaspoons vanilla extract (I used 1 tsp Penzey's double vanilla)
1 cup sour cream, at room temperature (I used about 3/4 cup sour cream and 1/4 cup nonfat plain yogurt)
Confectioners' sugar (I omitted this)
DIRECTIONS:
Make filling and topping:
Place sugar, pecans and cinnamon in food processor. Cover and pulse until nuts are coarsely chopped. Transfer 3/4 cup of mixture to small bowl and stir in chocolate for filling. To remaining mixture in food processor add flour, cocoa powder and butter and pulse until mixture is crumbly for topping.
Make cake:
Preheat oven to 325°F. Butter bottom and sides of 9-inch springform pan. Dust pan with flour, tapping out excess.
Sift flour, baking powder, baking soda and salt into medium bowl; whisk to combine and set aside.
Beat butter at medium-high speed in mixing bowl for 1 minute or until creamy, using electric mixer. Gradually add sugar and beat at high speed until well blended and light, about 2 minutes. (I beat for 4 minutes at medium-high speed until light and fluffy). Add eggs and yolk, one at a time, beating well after each addition and scraping down sides of bowl as necessary. Beat in vanilla extract. Reduce speed to low and alternately add dry ingredients and sour cream, beginning and ending with dry ingredients and mixing just until combined.
Scrape half of batter into prepared pan and smooth top. Sprinkle with filling. Scrape remaining batter over filling and smooth top. Sprinkle with topping.
Bake 65 to 75 minutes or until toothpick inserted into center of cake comes out clean and cake pulls away from edge of pan. (I baked about 70 minutes). Let cake cool in pan set on wire rack for 10 minutes. Remove side of pan and cool completely.
Dust cake lightly with confectioners’ sugar before serving. (I omitted this).
Yield: 10 servings
From Godiva
http://www.godiva.com/recipes/recipe_zoom.asp?id=533
RASPBERRY CREAM CHEESE COFFEECAKE
INGREDIENTS:
2 1/4 cups flour
3/4 cup sugar
3/4 cup butter, very cold and cut into slices
1 egg
3/4 cup dairy sour cream
1 tsp almond extract
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 oz cream cheese, softened
1/4 cup sugar
1 egg
1/2 cup raspberry preserves - (*all-fruit preserves recommended)
1/2 cup sliced almonds
DIRECTIONS:
Heat oven to 350 degrees F. Decrease by 25 degrees for dark pans. Grease and flour bottom and sides of 9 or 10 inch springform pan.
In large bowl, combine flour and 3/4 cup sugar with a fork until blended. Cut in butter or margarine with a pastry blender until coarse crumbs form. Reserve 1 cup of crumb mixture.
In a small bowl beat the first egg, then add to it the sour cream, almond extract, baking powder, baking soda and salt. Combine thoroughly, then add to the crumb mixture remaining in the bowl, and blend well. Batter will be sticky and thick.
Spread batter over bottom and 2 inches up sides of prepared pan (batter should be about 1/4 inch thick).
In medium bowl, beat cream cheese with an electric mixer until it comes away easily from the beaters. Add 1/4 cup sugar and continue beating until well-blended. Add the second egg and beat until completely incorporated. Scrape sides of bowl as necessary, and beat mixture until it is completely smooth.
Pour cream cheese mixture into the batter-lined pan. Carefully spoon preserves over cream cheese mixture. Mix sliced almonds with 1 cup reserved crumb mixture and sprinkle over preserves.
Bake at 350 degrees for 45 minutes or until cream cheese filling is set and crust is golden brown. Cool 15 minutes. Remove sides of pan. Great served warm.
16 servings.
Source: Uncle Sam's Hilltop Lodge - Funk, Nebraska
STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE
INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 cup sugar (I used 2/3 cup sugar)
2 teaspoons baking powder
1 egg
1/2 cup butter, melted
1/2 cup milk (I used lowfat milk)
2 cups berries (blueberries, blackberries, raspberries; fresh or frozen) (I used 1 cup fresh blueberries and 1 cup fresh raspberries, tossed with 1 Tbsp sugar just before adding to batter, since the raspberries were a little too tart)
3/4 teaspoon vanilla (I used 1 tsp vanilla extract)
1 dash cinnamon, generous
---Topping---
1/2 cup brown sugar, packed (I used 7 Tbsp dark brown sugar)
3 tablespoons flour
3 teaspoons cinnamon (1 Tbsp)
1/4 cup nuts, finely chopped (From the poster: "I use walnuts or pecans)" (I omitted the nuts)
3 tablespoons butter, melted (I used cold butter, cut in pieces)
DIRECTIONS:
*(Preheat oven to 375 F).
1. In a large bowl, stir together flour, sugar, baking powder and cinnamon.
2. In a small bowl, mix egg, melted butter, milk and vanilla.
3. Stir liquids into dry ingredients just till blended.
4. In a buttered 9 inch square pan, spread half of dough. (I used an 8-inch square pan).
5. Top with berry mixture and spoon remaining dough over berries.
6. In a separate bowl combine brown sugar, flour, cinnamon and nuts.
7. Stir in melted butter until mixture resembles moist crumbs. (I cut in the cold butter)
8. Sprinkle this over top of dough and press in lightly.
9. Bake in a 375 degree oven (about) 40 minutes until topping is golden brown.
9 servings
(Great on its own or with vanilla ice cream).
From Michelle Shipley - Recipezaar
cynupstateny
Well-known member
Anothewr keeper! Thanks!
cynupstateny
Well-known member
I'm so excited at all these new recipes to try that I forgot how to spell!
cynupstateny
Well-known member
Thanks to all of you- I'll be baking one a week for the next several months!
Cyn, I guess we were posting at the same time. I posted the recipes above. As far as testing
for doneness with fruit fillings, that's a tough one, and I really don't have a good, scientific answer. Sometimes I use a toothpick, and just try to judge the batter somehow in spite of the clinging fruit or I lightly press the center, and if it springs back, it's done. Hopefully, someone else has a foolproof method and will post it.
By the way, do you use shiny pans as opposed to nonstick? The reason I ask, is the nonstick ones are stronger heat conductors, and will bake the edges and bottoms much faster and the centers much slower than shiny pans, ie, you can end up with raw centers.
for doneness with fruit fillings, that's a tough one, and I really don't have a good, scientific answer. Sometimes I use a toothpick, and just try to judge the batter somehow in spite of the clinging fruit or I lightly press the center, and if it springs back, it's done. Hopefully, someone else has a foolproof method and will post it.
By the way, do you use shiny pans as opposed to nonstick? The reason I ask, is the nonstick ones are stronger heat conductors, and will bake the edges and bottoms much faster and the centers much slower than shiny pans, ie, you can end up with raw centers.
cynupstateny
Well-known member
Thanks Gay- it's on the list!
cynupstateny
Well-known member
Well, that might just solve the problem- I use nonstick but will switch to shiny!
sandi-in-hawaii
Well-known member
Okay, I was having a hard day today, and things just weren't going right...
First of all, I'd change the order of the instructions to make the streusel, stick it in the fridge, then sift the dry ingredients, then start creaming the butter and sugar.
(That way, I won't mistakenly put the cinnamon in the flour mixture, since I had so many bowls going!)
Then I tried streusel-batter-streusel-batter in a Bundt pan, but the streusel stuck to the pan. so that wasn't a good idea.
Then I didn't bake it long enough, so it's kinda wet. I tried sticking it back in the oven, but that didn't work, and I'm afraid to leave it in too long, as it'll probably burn the outside.
But it tastes good smileys/smile.gif
Sour Cream Coffee Cake Serves 8-10
Adapted from Barefoot Contessa Parties!
For the Streusel
3/4 cup (5 oz) light brown sugar, packed
1/2 cup (2 1/4 oz) all-purpose flour
1 1/2 teaspoons cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts (optional)
2 1/2 cups (10 oz) cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups (10 1/2 oz) granulated sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream*
For the Glaze
1/2 cup confectioner's sugar
2 tablespoons maple syrup
*I used plain soy yogurt
Preheat the oven to 350º. Grease and flour a 10" tube pan (I used a Bundt pan).
For the streusel, place the brown sugar, flour, cinnamon, salt and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired. Refriferate until ready to use.
In a separate bowl, sift together the flour, baking powder, baking soda and salt.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4-5 minutes, until light. Add the eggs, one at a time, then add the vanilla and sour cream.
With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle 3/4 cup of the streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.
(If using a Bundt pan, the last streusel layer will end up on the bottom of the cake.)
Bake for 50-60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel-side up, onto a serving plate. Whisk the confectioner's sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
First of all, I'd change the order of the instructions to make the streusel, stick it in the fridge, then sift the dry ingredients, then start creaming the butter and sugar.
(That way, I won't mistakenly put the cinnamon in the flour mixture, since I had so many bowls going!)
Then I tried streusel-batter-streusel-batter in a Bundt pan, but the streusel stuck to the pan. so that wasn't a good idea.
Then I didn't bake it long enough, so it's kinda wet. I tried sticking it back in the oven, but that didn't work, and I'm afraid to leave it in too long, as it'll probably burn the outside.
But it tastes good smileys/smile.gif
Sour Cream Coffee Cake Serves 8-10
Adapted from Barefoot Contessa Parties!
For the Streusel
3/4 cup (5 oz) light brown sugar, packed
1/2 cup (2 1/4 oz) all-purpose flour
1 1/2 teaspoons cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts (optional)
2 1/2 cups (10 oz) cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups (10 1/2 oz) granulated sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream*
For the Glaze
1/2 cup confectioner's sugar
2 tablespoons maple syrup
*I used plain soy yogurt
Preheat the oven to 350º. Grease and flour a 10" tube pan (I used a Bundt pan).
For the streusel, place the brown sugar, flour, cinnamon, salt and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired. Refriferate until ready to use.
In a separate bowl, sift together the flour, baking powder, baking soda and salt.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4-5 minutes, until light. Add the eggs, one at a time, then add the vanilla and sour cream.
With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle 3/4 cup of the streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.
(If using a Bundt pan, the last streusel layer will end up on the bottom of the cake.)
Bake for 50-60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel-side up, onto a serving plate. Whisk the confectioner's sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
This T & T Moon Cake (rhubarb) would qualify as a coffee cake.
MOON CAKE (RHUBARB)
Source unknown except to say the recipe came out of a magazine many years ago. It's a spring favourite.
Preheat oven to 350°F
Grease a 9” x 13” pan
Moon cake is so named because, once baked, the top looks like the lunar surface. It is delicious topped with whipped cream and sliced strawberries.
1 1/2 cups brown sugar
1/2 cup butter or margarine
1 egg, beaten
2 cups all purpose flour
1 tsp. soda
1 tsp. salt
2 cups sliced rhubarb
1 cup sour milk or buttermilk
1 tsp. vanilla
* Cream brown sugar and butter until smooth and creamy.
* Blend in egg.
* In a bowl mix 1/2 cup of the flour into the rhubarb.
* Blend the soda and salt into the remaining flour.
* Add flour mixture alternately with milk, beginning and
ending with flour.
* Fold in rhubarb/flour mixture into batter.
* Add 1 tsp. of vanilla
*Turn into pan. Bake for 45 - 50 minutes.
(Note: to sour milk add 1 tsp. of vinegar to milk.)
Topping
3/4 cup Brown sugar
3/4 cup Walnuts or Pecans
Blend brown sugar with the nuts and spread
evenly over cake batter. Bake as directed.
MOON CAKE (RHUBARB)
Source unknown except to say the recipe came out of a magazine many years ago. It's a spring favourite.
Preheat oven to 350°F
Grease a 9” x 13” pan
Moon cake is so named because, once baked, the top looks like the lunar surface. It is delicious topped with whipped cream and sliced strawberries.
1 1/2 cups brown sugar
1/2 cup butter or margarine
1 egg, beaten
2 cups all purpose flour
1 tsp. soda
1 tsp. salt
2 cups sliced rhubarb
1 cup sour milk or buttermilk
1 tsp. vanilla
* Cream brown sugar and butter until smooth and creamy.
* Blend in egg.
* In a bowl mix 1/2 cup of the flour into the rhubarb.
* Blend the soda and salt into the remaining flour.
* Add flour mixture alternately with milk, beginning and
ending with flour.
* Fold in rhubarb/flour mixture into batter.
* Add 1 tsp. of vanilla
*Turn into pan. Bake for 45 - 50 minutes.
(Note: to sour milk add 1 tsp. of vinegar to milk.)
Topping
3/4 cup Brown sugar
3/4 cup Walnuts or Pecans
Blend brown sugar with the nuts and spread
evenly over cake batter. Bake as directed.
susan_calgary
Well-known member
Rec. Apple Streusel Coffee Cake...
This is a long time favourite recipe given to me by an old neighbour. A friend, who's wife doesn't bake much, requests this often for his birthday.
* Exported from MasterCook *
MARY'S APPLE STREUSEL COFFEE CAKE
Recipe By : Mary
Serving Size : 1 Preparation Time :0:00
Categories : Cakes And Muffins
Amount Measure Ingredient -- Preparation Method
TOPPING:
3/4 cup lightly packed brown sugar
2 teaspoons cinnamon
3 tablespoons soft butter
3/4 cup chopped pecans
CAKE:
1 cup sugar
1/3 cup butter or margarine
2 eggs
1 teaspoon vanilla
2 1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream
2 cups peeled and finely chopped apples
Mix topping ingredients well and set aside.
Cream margarine and sugar. Add eggs and vanilla and continue beating until light and fluffy.
Combine flour, baking powder, soda and salt. Add dry ingredients alternately with sour cream to cream mixture, beginning and ending with dry ingredients. Fold in chopped apples.
Spread batter in a greased 9x12 inch cake pan. Sprinkle topping mixture evenly over batter.
Bake at 350 degrees for 35 - 40 minutes until toothpick inserted in centre comes out clean. Cool in pan on wire rack. Top with ice cream or whipped cream.
This is a long time favourite recipe given to me by an old neighbour. A friend, who's wife doesn't bake much, requests this often for his birthday.
* Exported from MasterCook *
MARY'S APPLE STREUSEL COFFEE CAKE
Recipe By : Mary
Serving Size : 1 Preparation Time :0:00
Categories : Cakes And Muffins
Amount Measure Ingredient -- Preparation Method
TOPPING:
3/4 cup lightly packed brown sugar
2 teaspoons cinnamon
3 tablespoons soft butter
3/4 cup chopped pecans
CAKE:
1 cup sugar
1/3 cup butter or margarine
2 eggs
1 teaspoon vanilla
2 1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream
2 cups peeled and finely chopped apples
Mix topping ingredients well and set aside.
Cream margarine and sugar. Add eggs and vanilla and continue beating until light and fluffy.
Combine flour, baking powder, soda and salt. Add dry ingredients alternately with sour cream to cream mixture, beginning and ending with dry ingredients. Fold in chopped apples.
Spread batter in a greased 9x12 inch cake pan. Sprinkle topping mixture evenly over batter.
Bake at 350 degrees for 35 - 40 minutes until toothpick inserted in centre comes out clean. Cool in pan on wire rack. Top with ice cream or whipped cream.