Gouda apple coffeecake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Sour cream |
| 1½ | teaspoon | Baking soda |
| 1½ | cup | All-purpose flour |
| ¼ | teaspoon | Salt |
| ¼ | cup | Butter |
| ½ | cup | Sugar |
| 1 | Egg | |
| ½ | teaspoon | Vanilla |
| 2 | Green apples; peeled, thinly sliced | |
| 6 | ounces | Gouda cheese |
| ½ | cup | Pecans |
| ½ | cup | Brown sugar |
Directions
Preheat the oven to 375 F. Butter and flour a 9 inch square baking pan.
Combine the sour cream and baking soda and set aside. Sift the flour and salt together. Cream the butter, add the sugar, and beat until light. Beat in the egg and vanilla. Stir down the sour cream/soda mixture and add to the butter mixture alternately with the dry ingredients, in 2 or 3 additions.
Cut the Gouda cheese into thin wedges to match the apple slices. Spread half the batter in the pan and cover it with alternating rows of the apple and Gouda slices, saving about ⅓ of them for the top. Cover with the rest of the batter and finish off with remaining slices of apple and cheese, arranging them symmetrically if you can. Chop the pecans and add the brown sugar and blend to combine well. Sprinkle the pecan/sugar mixture over top of the cake and bake for 25 to 30 minutes. Let rest a few minutes, cut into squares and serve warm.
Source: The Betty Jane Wylie Cheese Cookbook, 1984. p.148 Recipe by: Betty Jane Wylie
Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@...> on Feb 8, 1998