Apple Cream Cake
This apple cream cake is a cozy, crowd-pleasing dessert made with fresh apples, warm spices, and a rich cream layer. Moist, flavorful, and easy to prepare, it's perfect for fall baking, holiday gatherings, or anytime you crave a comforting treat.
Ingredients
For the Cake Batter:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
For the Apples:
2 medium apples (e.g., Granny Smith or Honeycrisp), peeled and thinly sliced
1 tbsp lemon juice
1/2 tsp cinnamon
For the Cream Topping (Optional Layer):
1/2 cup sour cream or cream cheese
2 tbsp granulated sugar
1/2 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9-inch round or square baking pan.
Prepare the apples by tossing thin slices in lemon juice and cinnamon. Set aside.
Make the batter: In a bowl, whisk together flour, baking powder, baking soda, salt, and spices. In a separate bowl, cream butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla and sour cream.
Combine wet and dry ingredients until just mixed—do not overmix.
Layer the cake: Pour half of the batter into the prepared pan. Layer half the apples, then spread the cream mixture if using. Add remaining batter and top with the rest of the apples.
Bake for 45–55 minutes, or until a toothpick comes out clean.
Cool completely before slicing. Garnish with powdered sugar or whipped cream if desired.
Notes
- Use Greek yogurt instead of sour cream for a lighter version.
- You can caramelize apples beforehand for a deeper flavor.
- Store leftovers in the fridge for up to 4 days.
- Freeze individual slices wrapped in parchment paper and foil for up to 2 months.