Freezer Apple Cake

This recipe turns out every time; it's tried and true... reliable. And, as the name suggests, you can freeze it. Now... both my mother-in-law and I choose to bake the cake first and then freeze it. We know others who freeze the batter and bake it from frozen state. You may have to research that method for thawing and time/temperature options. More times than not, however, I end up using both cakes right away. It's pretty stinkin' yummy.

Freezer Apple Cake

1/2 c. Crisco (I use butter at room temperature.)

1 c. sugar

2 eggs

1 t. vanilla

1 c. sour cream (I use light.)

2 c. flour

1 t. baking soda

1 t. baking powder

1 t. salt

1 c. chopped apples

Topping:

2 T. soft butter

3/4 c. brown sugar

1 t. cinnamon

1/2 c. chopped pecans

Grease and flour two 9" round cake pans. In a large mixing bowl, cream butter and sugar. Add eggs, vanilla, and sour cream; mix well. Add flour, baking soda, baking powder, and salt; mix well. Fold in the apples. Divide the batter evenly between the prepared pans; spread batter evenly to the edges. In a medium mixing bowl, combine topping ingredients. Cut in the butter until crumbly. Sprinkle evenly over the tops of the cakes. Bake at 350 degrees for 45 minutes, or until a toothpick comes out clean.

Yield: 2 cakes; 8 servings each (7P+)