Pennsylvania Dutch Apple Muffin Cake
Ingredients
Crumb Topping
1/4 C. sugar
3 Tbsp. all-purpose flour
1/4 tsp. ground cinnamon
2 Tbsp. butter
Apple-Muffin Cake
2 C. all-purpose 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 and cooled
1 C. sour cream
2 large eggs
1 C. finely diced, cored, peeled apple
Cooking Instructions
Heat the oven to 350 degrees. Butter a 2-quart charlotte mold or soufflé dish, or a 9-inch tube pan, and sprinkle with breadcrumbs, tapping out the excess. Prepare the Crumb Topping: In a small bowl, combine the sugar, flour, and cinnamon. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs; set aside. In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt, baking soda, allspice, and cloves. In a small bowl, stir the butter, sour cream, and eggs until they are well combined. Stir the butter mixture into the flour mixture just until the batter is smooth and satiny. Stir in the apples. Spread the batter into prepared mold. Sprinkle with crumb topping. Bake the cake 1 hour, or until the crumbs are lightly browned and a cake tester comes out clean. (If you are using a tube pan, start testing for doneness after 45 minutes.) Cool the cake in the mold on a wire rack for 20 minutes. Run a metal spatula or knife between cake and the side of the mold to loosen the cake, then gently invert it onto a work surface and remove the pan. Turn it over onto the wire rack and cool completely. Transfer the cake to a serving plate.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)