I love the smell of cinnamon and apples. It’s the scent of fall. And baking this tender and moist Apple Sour Cream Cake with layers of brown sugar and pecans is like welcoming fall in any season.
Ingredients
1/2 c. butter 1 stick, room temperature
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1 c. sugar
2 eggs room temperature
1 1/2 tsp vanilla
2 c. flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 c. sour cream
4 medium apples peeled, cored, and chopped fine
2 tsp lemon juice
Topping:
1 c. chopped nuts
1 c. brown sugar
2 tsp cinnamon
1/4 c. butter cold, cubed
How to make Apple Sour Cream Cake
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Ready a 13 x 9-inch baking pan. Grease and set aside.
Step 3: Into the peeled, cored, and finely chopped apples, add 2 tbsp lemon juice. Toss to combine and set aside.
Step 4: Add the butter and white sugar to a large mixing bowl. Beat until well combined.
Step 5: Add in the eggs, then vanilla, and beat until light and fluffy.
Step 6: Sift together the flour, baking soda, baking powder, and salt before adding into the egg mixture alternately with the sour cream, beating every after each addition until just combined into the batter. Fold in the chopped apples.
Step 7: Into the prepared pan, spread half of the batter, and sprinkle with half of the topping. Over the topping, spread the rest of the batter and sprinkle with the rest of the topping.
Step 8: Place inside the preheated oven and bake and bake for about 35 to 40 minutes or until a toothpick inserted in the centre comes out clean.
Step 9: Take the cake out of the oven and onto a wire rack to cool.
Topping:
Step 1: In a medium bowl, add the topping ingredients, rubbing between your fingers to make sure that the butter is well distributed into the mixture.
Ingredients
- 1/2 c. butter 1 stick, room temperature
- 1 c. sugar
- 2 eggs room temperature
- 1 1/2 tsp vanilla
- 2 c. flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 c. sour cream
- 4 medium apples peeled, cored, and chopped fine
- 2 tsp lemon juice
- Topping:
- 1 c. chopped nuts
- 1 c. brown sugar
- 2 tsp cinnamon
- 1/4 c. butter cold, cubed
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Ready a 13 x 9-inch baking pan. Grease and set aside.
Step 3: Into the peeled, cored, and finely chopped apples, add 2 tbsp lemon juice. Toss to combine and set aside.
Step 4: Add the butter and white sugar to a large mixing bowl. Beat until well combined.
Step 5: Add in the eggs, then vanilla, and beat until light and fluffy.
Step 6: Sift together the flour, baking soda, baking powder, and salt before adding into the egg mixture alternately with the sour cream, beating every after each addition until just combined into the batter. Fold in the chopped apples.
Step 7: Into the prepared pan, spread half of the batter, and sprinkle with half of the topping. Over the topping, spread the rest of the batter and sprinkle with the rest of the topping.
Step 8: Place inside the preheated oven and bake and bake for about 35 to 40 minutes or until a toothpick inserted in the centre comes out clean.
Step 9: Take the cake out of the oven and onto a wire rack to cool.
Topping:
Step 1: In a medium bowl, add the topping ingredients, rubbing between your fingers to make sure that the butter is well distributed into the mixture.
