| Servings |
servings
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Ingredients
- 2 large Granny Smith Apples peeled, coarsely chopped
- 2 1/2 cups Flour divided
- 1/2 cup Brown Sugar
- 1 teaspoon Ground Cinnamon
- 1/4 cup Butter cold
- 1 cup Pecans chopped
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 cup Butter softened
- 1 cup Sugar
- 2 Eggs
- 2 teaspoon Vanilla
- 1 cup Sour Cream
Ingredients
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Instructions
- Heat oven to 350°F.
- Microwave apples in microwaveable bowl on HIGH 1 min. or until crisp-tender; drain. Cool. Meanwhile, mix 1/2 cup flour, brown sugar and cinnamon in medium bowl. Cut in 1/4 cup cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
- Mix remaining flour, baking powder and baking soda. Beat 1/2 cup softened butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Add flour mixture alternately with sour cream, beating until blended after each addition. Stir in apples. Pour into greased and floured 10-inch tube pan or 12-cup fluted tube pan. Sprinkle with nut mixture.
- Bake 50 to 60 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
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