Goodie for me, apples were on sale 39 cents a pound this week. I only cook with what is on sale or a great price, so apples it is, for my family.
The cake recipe below is fantastic — a layer of apples and a crunchy spice mixture gracing the middle of the cake, and another on top. Rustic, tasty bliss. The name of this cake is Iva Mae’s Sour Cream Cake. I don’t know who Iva Mae is, but God bless her where ever she may be!
Iva Mae’s Sour Cream Apple Cake
John Hadamuscian’s Down Home, 1993
1/2 cup butter
1 cup sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
Filling/Topping
1/2 cup sugar
2 tsp ground cinnamon
1/2 cup walnuts or pecans
2 to 3 apples, peeled, cored and sliced
Pre-heat oven to 375. Lightly grease a 10-inch round pan with removable bottom.
Cream together butter, sugar, and then beat in eggs and vanilla. In a separate bowl, sift together flour, baking powder, baking soda, and salt. A third at a time, beat dry mixture into the wet mixture, alternately with the sour cream.
For the filling/topping, stir the sugar and cinnamon together then stir in walnuts (I use pecans.) Spread half batter into the prepared pan, top with overlapping layer of apple slices, then sprinkle half of cinnamon/nut mixture over it. Repeat with remaining ingredients.
Bake until cake is nicely browned and toothpick comes out clean, about 35 minutes. Remove the pan to wire rack, cool 30 minutes and remove outside of pan. Allow to cool before carefully removing bottom of pan. (I don’t do the removing-bottom-of-pan thing.)
