Sour Cream Apple Cake is super moist and super easy to make! This is sure to become your new favorite apple cake recipe.
Super Moist Sour Cream Apple Cake
Key Ingredients & Substitutions
- Apples – We used Cosmic Crisp apples (a variety similar to Honeycrisp) but any baking apple will work in this recipe. See below for more information about baking apples.
- Sour Cream – Use full-fat sour cream for the best results.
- Unsalted Butter
- All-Purpose Flour
- Baking Powder
- Salt
- Granulated Sugar
- Eggs
- Vanilla Extract
- Non-Stick Cooking Spray – To prepare the pan.
What are baking apples?
Baking apples are varieties of apples that get tender but still hold their shape when baked.
Examples of good baking apples include:
- Honeycrisp/Cosmic Crisp
- Braeburn
- Fuji
- Pink Lady
- Jonagold
- Granny Smith
- Cortland
Avoid apples that get mushy and lose their shape when baked such as Macintosh or Red Delicious and Gala. Use these varieties for apple butter or applesauce recipes instead.
Sour Cream Apple Cake
Sour Cream Apple Cake is super moist and super easy to make! This is sure to become your new favorite apple cake recipe.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Category: Cake, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Non-stick cooking spray
1 1/3 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoons table salt
1/2 cup unsalted butter, softened to room temperature
1 1/4 cups granulated sugar, divided
2 large eggs
1 teaspoon vanilla extract
1/2 cup full-fat sour cream
2 cups Cosmic Crisp apple chunks, peel and core apples then cut into 1/2-inch pieces
Instructions
- Preheat oven to 350ºF. Spray a 9-inch round spring-form pan with cooking spray and line with a piece of round parchment paper. Set aside.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large mixing bowl, beat together the butter and 1 cup of the granulated sugar until light and fluffy (approximately five minutes).
- Add eggs, one at a time, mixing well after each addition. Add vanilla and mix again.
- On low speed, alternate adding in the flour mixture and sour cream, mixing just until combined after each addition.
- With a firm rubber spatula, fold in apple chunks.
- Evenly spread the batter in the prepared baking pan.
- Sprinkle the remaining ¼ cup of sugar evenly over the top of the cake batter.
- Bake 45-50 minutes, until the top is lightly browned. Use a toothpick to test that the center is done – you should see moist crumbs on the toothpick.
- Let the cake cool completely in the pan on wire rack.
- Run a thin knife around the cake edge before loosening the spring-form pan.
- Cut into 8 wedges for serving.
Frequently Asked Questions
- Can I make Sour Cream Apple Cake ahead of time? Yes.
- How do I store leftovers? Store covered and refrigerated for up to four days (if it lasts that long!).
- Can I freeze? Yes, but this cake is best freshly-baked.
Click here for more delicious Apple recipes!
