Old Fashioned Sour Cream Cake With Apple Nut Filling Recipes

Steps:

• Preheat oven to 350.
• Grease a 13 x 9 x 2 baking pan.
• Cream butter and sugar.
• Add eggs and vanilla, beat well.
• Sift together flour, baking soda, baking powder, and salt.
• Add dry ingredients to the first mixture alternately with 1 cup sour cream.
• Stir in chopped apples.
• Spread evenly in greased pan.
• Mix together ingredients for nut topping.
• Sprinkle over batter.
• Bake for 35-40 minutes.

Steps:

• 1. Preheat oven to 325°F; grease a 12-cup Bundt pan or a 10x4-inch tube pan.
• 2. Prepare apple-nut filling: Cook all ingredients, except nuts, over medium heat, stirring constantly. Cook until apples are tender. This will take approximately 3 to 4 minutes. Stir in nuts. Set aside.
• 3. Combine sugar, butter, vanilla and eggs in a large mixing bowl. Beat at medium speed, 2 minutes, scraping bowl occasionally.
• 4. Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Beat well between each addition on low speed.
• 5. Spread 1/3 of the batter (about 2 cups) in the baking pan. Top with 1/3 of the filling. Repeat this pattern 2 more times, until all batter and filling have been used.
• 6. Bake at 325°F for 1 hour, until a toothpick inserted near the center comes out clean. Cool in the pan for 20 minutes, then turnout onto a serving plate and cool completely.
• 7. For more delicous homemade recipes, please visit Bunny's Warm Oven http://wwwbunnysovencom.blogspot.com/2008/08/old-fashioned-sour-cream-cake-with.html

Steps:

• Preheat oven to 325°F; grease a 12-cup Bundt pan or a 10x4-inch tube pan.
• Prepare apple-nut filling: Cook all ingredients, except nuts, over medium heat, stirring constantly. Cook until apples are tender. This will take approximately 3 to 4 minutes. Stir in nuts. Set aside.
• Combine sugar, butter, vanilla and eggs in a large mixing bowl. Beat at medium speed, 2 minutes, scraping bowl occasionally.
• Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Beat well between each addition on low speed.
• Spread 1/3 of the batter (about 2 cups) in the baking pan. Top with 1/3 of the filling. Repeat this pattern 2 more times, until all batter and filling have been used.
• Bake at 325°F for 1 hour, until a toothpick inserted near the center comes out clean. Cool in the pan for 20 minutes, then turnout onto a serving plate and cool completely.
• To prepare glaze: Mix all ingredients until smooth, then drizzle over cooled coffee cake.

Steps:

• Mix sugar and cornstarch together and add to egg yolk.
• Stir in sour cream and cook in double boiler until it coats the spoon.
• Add flavoring, stir well.
• Let cool to room temperature before assembling cake.