LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE in LYNCHBURG
Topping:
1 cup chopped pecans
¾ cup plain flour
3/4 cup brown sugar
½ cup (1 stick) butter, melted
½ teaspoon cinnamon
¼ teaspoon salt
Cake:
2 cups self-rising flour
1 ½ cup sugar
½ cup (1 stick) butter, melted
1 cup sour cream
3 eggs, beaten
2 teaspoons vanilla
2 Granny Smith or Golden Delicious apples, peeled, cored, diced
Heat oven to 350 degrees. Grease 9 X 13-inch baking pan. To make the crisp topping: Add the chopped pecans, flour, brown sugar, melted butter, cinnamon, and salt to a mixing bowl and combine with a fork until crumbly. Set aside. To make the cake: Combine the flour and sugar in a large mixing bowl. Blend well. Stir in the butter, sour cream, and eggs until smooth. Add the vanilla. Pour the mixture into the greased pan. Sprinkle with the diced apples and then the crisp topping. Bake 30 to 45 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at
room temperature. Makes 16 to 20 servings.
