Sour Cream Apple Cake

Sour Cream Apple Cake created by Hanka

I posted this recipe in answer to a message board request. It is a family favorite that I make frequently in the Fall (when the apples are in season). I only use red delicious apples because of their flavour and because they do not get "too mushy" when baked in the cake.

Ready In:
1hr 30mins
Yields:
Units:

ingredients

directions

  • In a bowl, sift together the flour, salt, cinnamon, baking soda and baking powder, and set aside.
  • In a small bowl, mix the brown sugar, 1/2 cup nuts and cinnamon together, and set aside (for topping).
  • In a large bowl, with electric mixer, beat oil and sugar together until creamy.
  • Add eggs and beat until mixture is fluffy.
  • Stir in sour cream (by hand).
  • Stir in flour mixture (by hand), batter will be very thick.
  • Add vanilla, apples and 1 cup nuts, and blend well.
  • Pour mixture into a buttered& floured bundt pan (or 9-inch tube pan).
  • Sprinkle the sugar/nut topping mixture over the top of the batter.
  • Bake for about 60 to 75 minutes in a preheated 350°F oven (or until toothpick inserted in center comes out clean).
  • Cool cake in pan, on rack for about 15 minutes.
  • Remove cake from pan, and finish cooling on rack.
  • In a small bowl, mix the powdered sugar together with enough milk to make a glaze that is thin enough to drizzle over the top of the cake (in thin squiggly strands).
  • When cake is completely cooled, drizzle the glaze across the top.
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RECIPE MADE WITH LOVE BY

@Dee514
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@Dee514
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"I posted this recipe in answer to a message board request. It is a family favorite that I make frequently in the Fall (when the apples are in season). I only use red delicious apples because of their flavour and because they do not get "too mushy" when baked in the cake."
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  1. terreej
    My family said "this is the best cake I ever made". From my family of critics, after many years.......this is "wow". It really is scrumptious.......I love it ?? myself.
    Reply
  2. JOHN B.
    How can the 10x sugar be optional in the glaze? "2 -3 tablespoons powdered sugar (optional)"
    Replies 1
  3. Patricia T.
    This recipe has been my go to recipe for just about every occasion, get together or jst because. It's moist and the taste of the apples with the cinnamon is just great. I have given this recipe to justn about everyone that has tasted it. GREAT!!!!!
    Reply
  4. Saltygal
    I found this recipe after my daughter brought home a bunch of red delicious apples and caramel sauce from a school apple dipping party. They had been skewered in the morning so they needed to be used up ASAP The only changes I made from the original were to use 2 cups AP flour and 1 Cup WW flour and I was a little short on the sugar so I subbed in 1 1/2 T maple syrup for 1/4 c of white sugar. I cut the apples into 1/4" to 1/2" pieces to use as many apples as possible and tossed them in a few Tbs of the flour mixture to keep them from sinking to the bottom . I also added a but an /14 t of grated nutmeg in with the cinnamon. The caked baked in 65 minutes into a golden brown ring of deliciousness. I omitted the glaze because I planned on serving with the leftover caramel sauce, but it was fine just the way it came out of the oven . I think next time,( and there will be many next times) I will put the walnut topping in the bottom of the pan so it's on top after turning the cake out . I think it's a really good recipe that can be adapted in many ways to suit the tastes and occasions of the baker. Thanks for sharing this delicious recipe.
    Reply
  5. Saltygal
    I found this recipe after my daughter brought home a bunch of red delicious apples and caramel sauce from a school apple dipping party. They had been skewered in the morning so they needed to be used up ASAP The only changes I made from the original were to use 2 cups AP flour and 1 Cup WW flour and I was a little short on the sugar so I subbed in 1 1/2 T maple syrup for 1/4 c of white sugar. I cut the apples into 1/4" to 1/2" pieces to use as many apples as possible and tossed them in a few Tbs of the flour mixture to keep them from sinking to the bottom . I also added a but an /14 t of grated nutmeg in with the cinnamon. The caked baked in 65 minutes into a golden brown ring of deliciousness. I omitted the glaze because I planned on serving with the leftover caramel sauce, but it was fine just the way it came out of the oven . I think next time,( and there will be many next times) I will put the walnut topping in the bottom of the pan so it's on top after turning the cake out . I think it's a really good recipe that can be adapted in many ways to suit the tastes and occasions of the baker. Thanks for sharing this delicious recipe.
    Reply
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