This recipe is for all you lovers of nuts, cinnamon and apples. Yummy. My good friend, Annie from Annie G Aprons and Bags has lots of walnut trees on her property. From time to time, she thoughtfully sends me walnuts to use for my baking. Her husband, Tom, shells all the nuts, what a guy. The other day, I received a large bag from them and this recipe came to mind. It is a recipe that is in my baking cookbook, Sweet Kathleen's Cookbook. It is moist and the delicious topping adds a nice crunch. Perfect for a brunch or whenever you are craving a special treat. I hope you enjoy it. Be sure to visit again soon as we will be having another giveaway you won't want to miss.
2 c. chopped walnuts or pecans
1/3 c. firmly packed light brown sugar
3 T. granulated sugar
1 tsp. ground cinnamon
2 ¾ c. all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
½ tsp. ground cinnamon
1 c. (2 sticks) butter, softened
1 c. granulated sugar
¾ c. packed light brown sugar
2 tsp. vanilla extract
3 lg. eggs, room temperature
1 c. sour cream
2 1/2 c. apples, chopped and peeled
Preheat oven to 350ºF. Grease a 13x9x2-inch baking pan.
Prepare topping: In a small bowl combine all topping ingredients. Set aside.
Cake: Sift together the flour, baking powder, baking soda, salt and cinnamon.
In large mixing bowl, cream the butter, sugars and vanilla extract on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the mixing speed to low and add the flour mixture by thirds, alternating with the sour cream and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Gently fold in the apples by hand.
Spoon the batter into the prepared pan and spread evenly. Sprinkle topping evenly over batter. Bake for 30-40 minutes or until toothpick inserted in center comes out clean. Cool in the pan on a wire rack. Serves 16.