Comment on this article

Eddy Robey's
Sour Cream Apple Cake


Sour Cream Apple Cake


2 cups Self-Rising Flour
2/3 cup Sugar
1 cup Butter or Margarine
4 cups peeled, thinly sliced cooking Apples
1 pint Sour Cream
2/3 cup Brown Sugar
2 Eggs
1 teaspoon Vanilla Extract
1/4 cup Flour
1 teaspoon Cinnamon


Mix the Self-Rising Flour and Sugar. Cut in the Butter. (For a description of
Cutting in, see Pie Crusts) Pat the Butter mixture into the bottom of a
Jellyroll sized rectangular pan. Place the sliced Apples on top of the Butter
mixture in rows which run the length of the pan. Whisk all the other
ingredients together until smooth. Pour the Sour Cream mixture evenly over
the Apples. Bake at 350 degrees for 30-40 minutes or until the Filling is
slightly risen and small cracks appear. Allow to cool for at least 30 minutes
before serving.

Copyright 2002 Eddy Robey

An Excerpt From It's Not Just Chicken Soup.

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]