This is my mom’s recipe, and one that just brings back so many great memories of cooking with her. She was a pretty good cook, always cooked from scratch, and knew how to pinch a penny if she had to.
As a girl, I loved to bake and would make all kinds of wonderful things in my mother’s kitchen. Many times they would not come out as expected, because I would somehow leave out an important ingredient. That didn’t stop my mom and dad from eating it and telling me how delicious it was, when of course, it probably wasn’t, but their support always made me feel like I could do anything I set my mind to.
I never knew there was any other way to cook but from scratch growing up. To the best of my knowledge we never had cake mixes or other things like that in our house.
Learning the fundamentals in her kitchen gave me the encouragement to try more and more things as I grew up, and experiment with a variety of foods … and for that I am grateful. Grateful I learned, grateful I was given the opportunity, and grateful for the mistakes I made along the way. Those mistakes only made me want to make/bake/cook and learn more.
Sometimes it’s a good thing to fail, and learn to pick yourself up and try again … and again … and again … my mom was probably VERY glad when I finally got it right!
|layer apples on batter|
1/2 cup pecans, chopped
2 tsp. ground cinnamon
1 1/2 cups sugar, divided
1/2 cup butter, softened
2 cups flour
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 medium apple, peeled, cored and sliced thin
Preheat oven to 375. Grease or spray with baking spray a 9-inch tube pan.
In a small bowl, mix together the pecans, cinnamon and 1/2 cup sugar; set aside.
|Top with cinnamon sugar pecan mixture|
In a large mixing bowl, beat butter until creamy; beat in remaining 1 cup sugar until light and fluffy. Add eggs one at a time and vanilla extract, beating well.
Sift flour with baking powder, baking soda and salt. Mix into batter alternately with sour cream.
Spread 1/2 the batter into the bottom of prepared tube pan and top with thin slices of the apple placing them all around the batter. Sprinkle with 1/2 of the pecan mixture. Top with remaining batter and sprinkle on remaining pecan mixture.
Bake 40 minutes or until toothpick inserted comes out clean. Cool 30 minutes on wire rack. Turn cake out of pan, and turn right-side up on a cake plate.