Sour Cream Apple Cake
A very moist and spiced up apple cake perfect for fall. You can play with the sugar a bit. 2 cups sounds like a lot, but the cake is not overly sweet. You can also try 1 cup granulated and ¾ cup packed brown, for a darker and even softer cake. Raisins, if you like them, would be a great addition as well.
Servings 12
Cost 5
Ingredients
Walnut Topping
- ⅔ cup walnut pieces
- 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
Cake
- 3 cups all-purpose flour (390 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon allspice
- ½ teaspoon nutmeg freshly grated if possible
- ¼ teaspoon cloves
- 2 cups granulated sugar (400 grams)
- ⅓ cup salted butter, very soft
- ⅔ cup neutral oil (Sunflower)
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 ½ cups chopped apples (Honeycrisp and Granny Smith) (250 grams)
- ½ cup more walnuts (optional)
Vanilla Icing
- 1 teaspoon butter
- ½ cup powdered sugar
- 1 tablespoon warm milk
Instructions
- Preheat the oven to 350 degrees. Grease and flour a 12-cup Bundt pan or two 6-cup Bundts. If using silicone, just slick the inside of the pan with some melted butter.
- Mix together ⅔ cup walnut pieces, brown sugar and cinnamon. Sprinkle over the bottom of the pan.
- Whisk together flour, baking powder, baking soda, salt and spices.
- In a mixing bowl, using a rubber scraper or the paddle attachment of a mixer, beat together the sugar and the softened butter. Add the oil and beat until smooth, then beat in the eggs, followed by the vanilla.
- Add the sour cream and stir until blended, then add the flour mixture and stir until it's about halfway blended. Add the apples and extra walnuts and stir until everything is fully blended.
- Pour the cake batter into the pan and bake for about 70 minutes or until cake tests done.
- Remove from the oven and let cool 15 minutes before turning out onto a rack or plate. Let cool completely before adding icing.
- To make the icing, melt the butter in a small saucepan. Add the sugar and stir until crumbly. Add a little bit of vanilla to some warm milk and spoon it into the sugar mixture, 1 tablespoons at a time, stirring to blend. Warm gently to remove lumps and keep the icing soft, then drizzle over the cake.