Zutaten für Apple Sour Cream Cake
- 1 ¼ cups unsalted butter
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- 3 cups peeled and chopped apples
- ½ cup chopped pecans
- cinnamon
- ½ cup packed light brown sugar
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Zubereitung von Apple Sour Cream Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13 x 9 x 2 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 3 cups peeled and chopped apples.
- Pour batter into the prepared pan and spread evenly.
- **Prepare the pecan topping:** In a medium bowl, combine ½ cup all-purpose flour, ½ cup packed light brown sugar, ½ cup chopped pecans, and ¼ cup (½ stick) melted unsalted butter. Mix until crumbly.
- Sprinkle the pecan topping evenly over the batter.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely in the pan before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
92g
Fat
32g
Carbs
12g
