Apple sour cream cake

Deliciously moist, this sour cream and apple cake is perfect served straight from the oven with a dollop of ice-cream.

  • 15 mins preparation
  • 50 mins cooking
  • Serves 8
  • Print


Apple sour cream cake
  • 50 gram butter, chilled, chopped
  • 1/4 cup plain flour
  • 2 tablespoon brown sugar, plus 3/4 cup extra
  • 2 teaspoon ground cinnamon
  • 3 green apples, peeled, cored, thinly sliced
  • 3 eggs, at room temperature
  • 300 gram sour cream, at room temperature
  • 150 gram butter, at room temperature, extra
  • 1 1/2 cup self-raising flour
  • vanilla ice-cream, to serve


Apple sour cream cake
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease and line base and side of a 24cm (base diameter) round spring form pan with baking paper. Place chilled butter and plain flour in a bowl; rub with fingertips to make coarse crumbs. Stir in sugar and half the cinnamon. Add apple; toss gently to combine. Set aside.
  • 2
    Using an electric mixer, beat extra butter and extra sugar in a bowl until pale and creamy. Add eggs, one by one, beating lightly after each addition. Beat in sour cream. Using a metal spoon, fold in sifted self-raising flour and remaining cinnamon until just combined.
  • 3
    Spoon mixture into prepared pan; level surface. Place apple mixture over surface of cake batter. Bake for 50 minutes or until a skewer inserted at centre comes out clean.
  • 4
    Stand in pan for 5 minutes. Transfer to a wire rack. Serve, warm or cool, with ice-cream.


Tip: Bake a day ahead. Store cooled cake in an airtight container at room temperature.

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