Apple and Sour Cream Cake
This delightful apple and sour cream cake is a moist, flavorful treat that captures the essence of fall. Perfect for any occasion, it combines sweet apples with creamy sour cream for a rich, satisfying dessert.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup sour cream
- 1 tsp vanilla extract
Fruit and Spice
- 2 apples peeled, cored, and diced
- 1 tsp ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it with butter or non-stick spray, then lightly flouring it. This will help ensure your cake releases easily after baking.
- Peel, core, and dice the apples into small, uniform pieces. Toss them with cinnamon to evenly coat. Set aside while you prepare the batter.
Mixing the Batter
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold the prepared apples into the batter, being careful not to overmix to maintain the batter's texture.
Baking the Cake
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving and Storing
- Slice the cooled cake and serve as is, or dust with powdered sugar or drizzle with a simple glaze for added sweetness.
- Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.
Notes
Pro Tips: Measure your ingredients accurately and allow the cake to cool completely before slicing for best results.
Ingredient Substitutions: Use plant-based yogurt for a dairy-free option, or add nuts for extra crunch.
How to Serve: Enjoy with a warm beverage like apple cider or coffee.
Storage & Freshness: Keep in an airtight container or wrap and freeze for longer storage.
Make-Ahead Tips: Prepare and freeze the batter in advance, then bake when needed.
Ingredient Substitutions: Use plant-based yogurt for a dairy-free option, or add nuts for extra crunch.
How to Serve: Enjoy with a warm beverage like apple cider or coffee.
Storage & Freshness: Keep in an airtight container or wrap and freeze for longer storage.
Make-Ahead Tips: Prepare and freeze the batter in advance, then bake when needed.