This apple sour cream cake includes fresh apples tossed in sugar and spices and baked into a moist cake flavored with cinnamon, nutmeg, vanilla, and apple cider.
The cake is topped with an apple glaze, although it is moist enough on its own, making it a lovely breakfast cake.
This cake is perfect for making ahead because it stays fresh for a super long time. You can keep it under a cake dome at room temperature for about three days. After that, it will last a bit longer in the fridge.
Apple Sour Cream Cake Ingredients:
Fats: This cake includes butter and oil. I love the combination.. butter for flavor and oil for moistness.
Pantry Ingredients: light brown sugar, granulated sugar, all-purpose flour, salt, baking powder, and baking soda... plus confectioners' sugar for the glaze.
Spices and Flavorings: Cinnamon, nutmeg, and vanilla.
Apple Cider or Juice: For both the cake and the glaze.
Dairy: Full-fat sour cream for the cake and heavy cream for the glaze.
Eggs.
Apples: I used Granny Smith, but any firm/tart apple will work. There is no need to peel the apples. Be sure to toss them in a little bit of lemon juice to keep them from browning.
I clearly am a big fan of apple cakes, including honey-bourbon glazed, classic French apple, and even another French apple cake.
How is this one different? There are a slightly less apples, no booze, plus there is sour cream in this cake. The sour cream helps tenderize the cake and also adds a lot of moisture without thinning the batter.
You should really try them all.. maybe have an apple cake taste-testing party!
This cake is super easy to make. The most time consuming part is chopping the apples. Fortunately, you don't even need to peel them!
Equipment or Specialty Item You May Need:
Electric Stand Mixer: You could also use a hand mixer, but it is so much easier mixing with a stand mixer because you can walk away while you are beating the batter for 4 to 5 minutes straight.
Bundt Cake Pan: I used the Nordicware 10 to 15 cup capacity classic anniversary bundt pan. It's fairly heavy and it releases cakes without sticking like a dream.
Non-Stick Spray: I used Bak Klene ZT, but Baker's Joy works great, and it already includes flour. It can be very frustrating to have your bundt cake stick to the pan!
Kitchen Scale: It's so much more accurate to use one when baking, especially when measuring flour. Plus, it cuts down on dishwashing! Just tare the scale and add the next ingredient! And you don't have to pack the brown sugar... just weigh it.
We really enjoyed this cake. It's perfect for dessert, a snack, or even breakfast. You can pack it for lunch or a picnic too.
The cake baked up nicely with a smooth, flat bottom, unlike most of the bundts I've made in the past, which end up "doming" during baking. Using a light colored, heavy pan is essential for this.
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Cozy Apple Sour Cream Cake with Apple Cider Drizzle
- A Day in the Life on the Farm
- Karen's Kitchen Stories (you are here)
Apple Sour Cream Cake
Ingredients
- 250 grams (2 cups) tart apples, diced (no need to peel)
- 28 grams (2 tablespoons) packed light brown sugar
- 9 grams (1 tablespoon) all purpose flour
- 1/2 tablespoon fresh lemon juice
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 220 grams (1 cup) light brown sugar, packed.
- 200 grams (1 cup) granulated sugar
- 113 grams (8 tablespoons/1 stick) unsalted butter, room temperature
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large egg, room temperature
- 112 grams (1/2 cup) neutral oil (I used grapeseed)
- 240 grams (1 cup) full-fat sour cream, room temperature
- 1 tablespoon vanilla
- 405 grams (3 cups) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 6 grams (1 teaspoon) sea salt
- 168 grams (3/4 cup) unsweetened apple juice or apple cider, room temperature
- 180 grams (1 1/2 cups) confectioners' sugar, sifted
- 2 tablespoons heavy cream
- 2 tablespoons apple juice or cider
Instructions
- In a medium bowl, toss the apples with the sugar, flour, lemon juice, cinnamon, and nutmeg. Set aside while you are preparing the batter.
- Heat the oven to 350 degrees F. Spray a 12 to 15 cup capacity bundt pan with spray oil. Sift 2 tablespoons of flour into the pan and shake out any excess.
- In the bowl of a stand mixer, using the paddle attachment, mix the sugars, butter, cinnamon, and nutmeg, and beat on medium for 4 to 5 minutes. The mixture should have lightened in color.
- Switch the mixer speed to low and add the eggs, one at a time, blending each into the mixture before adding the next one. While the mixer is still running, slowly stream the oil into the bowl. Continue mixing for one minute on medium speed. Remove the bowl from the mixer and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add half of the flour mixture to the bowl and fold until just blended. Add half of the apple juice and mix. Repeat with the rest of the flour and apple juice/cider and mix until just combined. Fold in the apples.
- Pour the batter into the prepared pan. Tap the pan on the counter to remove any excess air and smooth the top. Bake in the center of your oven for 55 to 60 minutes, until a toothpick or cake taster comes out without wet batter on it. Crumbs are fine. You can also test it by lightly pressing it with your finger to see if it springs back.
- Remove the cake from the oven and let it cool in the pan on a rack for 10 minutes. Place a cooling rack on top of the pan and flip everything over. Let the cake "fall" onto the rack and then lift the pan off of the cake. Let the cake cool completely before glazing.
- Whisk together the glaze ingredients until smooth. Drizzle the glaze over the top of the cake.
Nutrition Facts
Calories
425Fat (grams)
18 gSat. Fat (grams)
6 gCarbs (grams)
64 gFiber (grams)
1 gNet carbs
62 gSugar (grams)
42 gProtein (grams)
4 gCholesterol (grams)
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Mine domed and overflowed LOL but it was absolutely delicious.
ReplyDeleteI think I was pretty lucky!
DeleteThat looks SO good. And the drizzle is so pretty. Great job!
ReplyDeleteThanks Susan!
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