Apple Sour Cream Cake


one 9-inch square cake


1/2 cup (1 stick) butter or margarine, room temperature
1 cup granulated sugar
2 large eggs, room temperature, well beaten
1 cup sour cream, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large apples, peeled, cored, quartered and sliced thin
1 teaspoon cinnamon
1 teaspoon granulated sugar


Preheat oven to 350°F (177°C). Grease a 9-inch square baking pan with Pan Release or cooking spray.

In a medium bowl, cream the butter and sugar together. Add the well beaten eggs to the butter mixture; combine well. Add sour cream and vanilla; mix well. Combine the flour, baking powder, baking soda and salt in a separate bowl; whisk or sift together. Add flour mixture to the sour cream mixture; mix well. The dough will be thick. Spread the dough into the prepared baking pan.

Place the prepared apple slices in the dough (about 1/2 way in). Attractively overlap the slices. Fill in small spaces with a smaller piece of apple. Fill the top of the dough with apple slices.

Mix the cinnamon and sugar together. Sprinkle the cake with the cinnamon/sugar topping.

Bake for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack. Cake will settle during cooling.

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