Apple & Sour Cream Cake

Name: How to cook Apple & Sour Cream Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: I used 18cm x 27cm Cake Tin
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Apple & Sour Cream Cake

A photo of old German Apple Cake inspired me to make this cake. The author of the blog wrote the cake could be made with Pound Cake batter covered with sliced Apples and Sour Cream. I used my ‘Basic Pound Cake’ batter. I covered the batter with Apple slices and sweetened Sour Cream. It didn’t work well. The cake was too buttery and bland, and the Apple and Sour Cream topping turned too soft. The second attempt went very well. I reduced Butter and added extra Sugar, Zest and Juice of 1 Lemon to the batter. I mixed Egg with the sweetened Sour Cream. It was delicious and now I can share the recipe with you.

Ingredient

Food ration :

I used 18cm x 27cm Cake Tin

60 g

Butter *softened

3/4 cup

Caster Sugar *about 125g

Eggs *about 125g, at room temperature

1 cup

Self-Raising Flour *about 125g

2-3

Granny Smith Apples *OR other cooking Apples

1/2-1 teaspoon

Ground Cinnamon

1/2 cup

Sour Cream

1 tablespoon

Caster Sugar

Egg

Cooking instructions

* Step 1

Preheat oven to 180℃. Line a cake tin with baking paper. *Note: I used 18cm x 27cm cake tin. Please use a similar size tin.

* Step 2

Mix softened Butter and Sugar in a large bowl, add Eggs one at a time, mixing well with a whisk. Add Lemon Zest and Juice, then add Flour, and mix to combine. Spread in the prepared tin evenly.

* Step 3

Peel Apples, remove the core, and cut into 2-3mm thin slices. Arrange the slices over the cake batter, then sprinkle with Ground Cinnamon.

* Step 4

In a measuring jug OR bowl, combine Sour Cream, Sugar and Egg, and pour the mixture over the Apple slices evenly.

* Step 5

Bake for about 40 minutes OR until top is nicely golden and cooked through. Stand the cake in the tin for 5 minutes, then carefully transfer onto a wire rack to cool.