Remember a few weeks ago when I told you I was on the prowl for a go-to apple cake recipe? I made a French apple cake with caramel sauce and was fairly convinced that I’d found The One. It was simple and full of apple-y goodness, embellished with a ridiculously good caramel sauce. Perfect…
…until my mind started wandering. It wandered off into dangerous territory with thoughts of crumble and streusel. Thoughts of a cake you might get away with serving as breakfast. Rings, tubes, bundts. Buttermilk, sour cream, oh my…I had to bake another cake!
This time around, I went for a cinnamon-spiced sour cream apple cake, loaded with fruit, and topped with an addictive brown sugar crumble. It’s perfect, warm from the oven with a cup of coffee or your afternoon tea. Go for decadence and top it with a scoop of cinnamon ice cream and you’re looking at a very worthy fall dessert. I think it’s safe to say there will never be just 1 apple cake in my life; this is a field I’ve got to keep playing.
Round up your baking basics plus a container of sour cream and a bunch of apples. I wanted a cake packed with apples. I used 6 big apples–2 Golden Delicious and 4 Braeburn.
Start with what is bound to be everyone’s favorite thing about the cake: the crumb topping (duh.). Mix brown sugar with flour, cinnamon, and melted butter until large crumbles form.
Peel and slice the apples, then mix up the cake batter. Combine flour, baking powder, cinnamon, and nutmeg in 1 bowl; eggs, sugar, vanilla, sour cream, and butter in another.
Stir the wet ingredients into the dry, then fold in the apples.
Dollop the apple-laden cake batter into a greased tube pan and top with the brown sugar crumbles. No snitching! I mean, not too much snitching! Bake.
Cool as long as you can bear, then pour the coffee and cut everyone a big hunk. I’m loving this apple cake “research” so much I might purposely never find The One.
- For the Crumble Topping:
- 1 c. All-Purpose Flour
- ½ c. Brown Sugar
- 1 tsp. Cinnamon
- ¼ tsp. Kosher Salt
- 1 stick Unsalted Butter, melted
- For the Cake:
- 2 c. All-Purpose Flour
- 1 ½ tsp. Baking Powder
- ¼ tsp. Salt
- 2 tsp. Cinnamon
- ½ tsp. Nutmeg
- 3 Eggs
- 1 c. Sugar
- 1 tsp. Vanilla Extract
- 1 8 oz. container (1 scant c.) Sour Cream
- ½ c. (1 stick) Unsalted Butter, melted and cooled
- 6 large Apples (I used 2 Golden Delicious, 4 Braeburn), peeled and thinly sliced
- additional butter and flour for preparing the pan
- Preheat oven to 350°. Butter and flour a tube pan.
- First, make the crumb topping. Whisk together flour, brown sugar, cinnamon, and salt in a small bowl. Pour in the melted butter and stir with a fork until large clumps form. Set aside.
- In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. In a medium bowl, whisk together the eggs, sugar, vanilla, sour cream, and butter. Pour the wet ingredients into the flour mixture and stir until just combined. Fold in the apple slices.
- Dollop the cake batter into the prepared pan. Spread with a spatula to evenly distribute the apples and create a fairly level top. Sprinkle clumps of the crumb topping evenly over the top of the cake.
- Bake until a tester inserted in the center of the ring glides through the apples and comes out free of cake batter, about 1 hour, 5-10 minutes. I would start checking at 50 or 55 minutes as apple cake baking times tend to vary based on size/variety of apples used.
- Cool the cake for 10-15 minutes in the full pan, then remove the outer portion and allow to cool at least another 15 before you attempt to pull it off the pan completely. Serve the cake warm, sprinkled with powdered sugar, with a scoop of ice cream, or a dollop of whipped cream.
Other fall desserts you might enjoy: