• Cake:
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• salt to taste
• 1 cup (8 oz.) sour cream
• 2 cups finely chopped apples
• Topping:
• 1/2 cup chopped walnuts
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons butter, melted

1. Preheat oven to 350°F.
2. In a large mixing bowl, cream the butter and sugar. Add eggs and vanilla, beating after each addition.
3. In a separate medium bowl, mix together flour, baking soda, baking powder and salt.
4. Alternate adding dry ingredients and the sour cream to the creamed mixture. Stir until just combined.
5. Stir in apples. Pour batter into a greased 9 x 13 pan.
6. Combine topping ingredients in a small bowl and sprinkle over top of cake.
7. Bake until golden brown, about 35-40 minutes.

This recipe comes from a cookbook put out by the Rochester Public Market. The book is called "At the Heart of It All: Sharing the Recipes, the Stories and the Love of Our Market" (Cohber Press, $22.95)