Sour cream apple cake

12 servings

Ingredients

Quantity Ingredient
1½ pounds cooking apples; peeled, cored,
1 and sliced; such as granny smith
1½ teaspoon ground cinnamon
¾ teaspoon freshly-grated nutmeg
2.00 cup sugar; plus
1.00 tablespoon sugar
1½ sticks butter; softened
½ teaspoon baking powder
1½ teaspoon baking soda
1.00 teaspoon salt
2¼ cup flour
2.00 eggs
1.00 teaspoon pure vanilla extract
1.00 cup sour cream
2.00 cup sweetened whipped cream

Directions

In a mixing bowl, toss the apples with ½ teaspoon of the cinnamon, ½ teaspoon of the nutmeg, and 1 tablespoon of the sugar. In a large oven-proof skillet, combine ½ stick of the butter and ½ cup of the sugar, over medium-high heat. Stir with a wooden spoon until the mixture caramelized and becomes syrupy. Spread the apples evenly over the bottom of the pan. Remove from the heat. Using an electric mixer, fitted with a paddle, cream the remaining 1½ cups of sugar and remaining stick of butter together. Sift the remaining 1 teaspoon of cinnamon, remaining ½ teaspoon of nutmeg, baking powder, baking soda, salt and flour together. Add the eggs, vanilla and sour cream to the butter mixture. Beat until smooth. Add the sifted flour mixture, a little at a time. Beat until smooth. Pour the batter over the apples. Preheat oven to 350 degrees. Bake for about 40 minutes or until golden and the cake pulls away from the sides. Remove from the oven and cool for 15 minutes. Invert the cake onto a platter and serve warm. Garnish with whipped cream. This recipe yields 12 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B69 broadcast 10-23-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-24-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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