Ingredients

2 Tbsp. package unseasoned bread crumbs.
Crumb Topping
1/4 C. sugar
3 Tbsp. flour
1/4 tsp. ground cinnamon
2 Tbsp. butter.
Apple-Muffin Cake
2 C. flour
1 1/4 C. sugar
1 Tbsp. baking powder
1 1/4 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/2 C. (1 stick) butter, melted-cooled
1 C. sour cream
2 large eggs
1 C. finely diced, cored, peeled apple

Cooking Instructions

Heat oven to 350. Butter 2 quarts mold or soufflé dish, or 9-inch.tube pans, sprinkle with breadcrumbs, tapping out excess. Crumb Topping – In small bowl, combine sugar, flour, and cinnamon with pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs; set aside. In large bowl, combine flour, sugar, baking powder, cinnamon, salt, baking soda, allspice, and cloves. In small bowl, stir butter, sour cream, and eggs until well combined. Stir butter mixture into flour mixture just until batter is smooth satiny. Stir in apples. Spread batter into prepared mold. Sprinkle with crumb topping. Bake 1 hour, or until crumbs are lightly browned and tester comes out clean. Cool in mold on wire rack 20 minutes. Run metal spatula/knife between cake and side of mold to loosen cake, gently invert it onto work surface and remove pan. Turn it over onto wire rack and cool completely. Transfer to serving plate. Makes one 8-inch cake

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)