Pennsylvania Dutch Apple Muffin Cake Recipes

PENNSYLVANIA DUTCH APPLE MUFFIN CAKE

Steps:

• Heat oven to 350 degrees.
• Butter a bundt pan or souffle dish and sprinkle with bread crumbs, tapping out excess.
• Combine dry ingredients and blend well.
• Melt butter.
• Off heat, stir in sour cream and beat in eggs.
• Beat the butter mixture into the dry ingredients and blend until batter is smooth and satiny.
• Stir in apple.
• Scrape batter into prepared pan, smoothing batter until it is level.
• Sprinkle with crumb topping.
• Bake 1 hour until crumbs are crisp and lightly browned and a skewer inserted in center of cake comes out clean.
• If tube pan is used, start testing for doneness after 45 minutes.
• Cool cake in pan 20 minutes.
• Turn and knife between cake and sides of pan and gently invert cake onto counter.
• Re-invert on a rack and cool thoroughly before serving.
• CRUMB TOPPING: In a small bowl blend: 3 tbsp. all-purpose flour ¼ tsp. cinnamon Cut in 2 tablespoons cold butter until mixture forms coarse crumbs. ..

MIMI'S PENNSYLVANIA DUTCH APPLE MUFFIN CAKE

Steps:

• CAKE:.
• Butter a 9" tube pan well and sprinkle with the 1/4 cup of bread crumbs on the bottom and sides; tap out excess.
• Combine first 8 ingredients and mix well.
• In a small bowl beat the eggs and add cooled melted butter, sour cream.
• Now add this to the dry mixture and mix well.
• Stir in the chopped apples.
• Pour into pan and sprinkle with crumb topping.
• Bake in a 350 degree oven for 40-45 minutes.
• Cool in pan for 20 minutes.
• Invert on rack and then invert again so that the top is on the top.
• CRUMB TOPPING:.
• Mix all four ingredients to coarse crumbs.