It was a great decision and it didn’t last very long considering the amount! I think this particular recipe is for a large gathering, but it could easily but halved. Halving it is what I will do the next time…
Yield: 12-15 servings
1 cup brown sugar, packed
1 tsp ground cinnamon
2 Tbsp cold unsalted butter
1/2 cup chopped walnuts
2 cups all-purpose flour
3 tsps baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 cup sour cream
1 1/4 cup chopped, peeled, cored apples
1/2 cup chopped peeled, cored pears
Preheat oven: 350° F.
Prepare 13 X 9-inch baking dish.
Prepare the topping
In a small bowl, combine the brown sugar and cinnamon. Cut the butter into the mixture until it resembles coarse crumbs. Stir in the walnuts. Set aside.
Prepare the cake
In a medium bowl, combine the flour, baking powder, baking soda and salt together. Set aside.
Using a mixer, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Add the flour mixture alternately with the sour cream.
Fold in the chopped apples and pear.
Pour the batter into the prepared baking dish. Sprinkle the topping over the batter.
Bake at 350° F. for 35-40 minutes or until a tester inserted near the center comes out clean. Cool on a wire rack.
The cake was very moist….fall apart moist. I did add a full cup of pear to the batter which was probably a mistake. It didn’t make a difference to the flavor, just the moistness. Next time I will be obedient and follow the recipe as it is written.