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Apple Sour Cream Cake

Apple sour cream cake with tender, apple-studded crumb and a thick cinnamon crumb topping. Baked at 350°F until golden, then cooled for clean slicing and a moist interior.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 2 cup apples peeled and diced
For cinnamon topping
  • 0.5 cup brown sugar packed
  • 2 tsp cinnamon
  • 0.25 cup all-purpose flour
  • 3 tbsp cold butter cubed

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Prep & make the topping
  1. Preheat oven to 350°F, then grease a 9-inch springform or a 9x13 pan.
  2. In a bowl, combine brown sugar, cinnamon, and all-purpose flour, then cut in cold butter until crumbly; set aside.
Mix the cake batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
  2. Beat softened butter and granulated sugar until fluffy, about 2 minutes, then add eggs and vanilla and mix until smooth.
  3. Mix in sour cream until incorporated.
  4. Fold in the flour mixture until just combined, then fold in diced apples.
Assemble & bake
  1. Spread the batter into the prepared pan and scatter the cinnamon topping evenly over the surface.
  2. Bake 50–55 minutes at 350°F, until a toothpick comes out clean.
  3. Cool before slicing to let the crumb set for clean pieces.

Notes

For the best crumb, cool the cake at least 30 minutes before slicing. Store covered in the fridge up to 4 days; freeze slices up to 2 months. Dietary swap: substitute a 1:1 gluten-free all-purpose flour blend for the regular flour if needed.