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Dessert
12 - 14 servings
30 minutes
1 hour 10 minutes
Chef Tom Fraker
This goes great with a nice, hot cup of black coffee!
1 cup unsalted butter, softened
2 cups granulated sugar
6 eggs
2 organic lemons, zested
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon kosher salt
2 cups sour cream
2 organic apples (use Granny Smith Apples), diced
1 package Thompson Seedless Raisins
½ cup brown sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
¼ cup cold unsalted butter, diced
¼ cup organic walnuts, chopped
Preheat the oven to 350ºF. Butter the inside of an angel food pan and then sprinkle it with some sugar tapping out the excess.
Cream the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Beat in the lemon zest. In a bowl, combine the flour, baking powder, baking soda and salt. Alternately add the flour mixture and the sour cream to the creamed mixture.
Once smooth, pour half of the batter into the cake pan. Evenly place the apple and raisins over the batter and cover with the remaining cake batter.
In a bowl, add the topping ingredients. Using a pastry blender, mix until the texture is coarse. Evenly spread the topping over the cake. Bake in the oven for 1 hour and 10 minutes or until a skewer inserted into the center of the cake comes out clean.
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