I was ready to experiment in the kitchen yesterday. I planned on making something with some Granny Smith apples I had on hand. I considered making a pie, muffins, bread, and apple crisp, but I couldn’t shake the idea of creating a deliciously moist apple cake.
I started out with a big bowl and worked my way into this delicious cake. I promise you this cake is super moist (thanks to the sour cream) and will quench any hankering you have for the combination of apples and cinnamon. What’s even better? You can don’t need an electric mixer to whip this cake up; simply mix by hand.
I decided to title this recipe as Old-Fashioned Apple Sour Cream Cake because it is the type of dessert my mother or grandmother would have whipped up to serve following one of their delicious home cooked meals.
Old-Fashioned Apple Sour Cream Cake
1 c. granulated sugar
1 large egg
1 stick of butter, softened
1/2 c. sour cream
1/4 tsp. cinnamon
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 c. all-purpose flour
1 Granny Smith apple peeled, cored, and sliced very thin
Cinnamon and sugar mixture – 1/2 c. granulated sugar and 1 tsp. cinnamon; add prepared apple slices and set aside
Preheat oven to 350 degrees. Grease an 8”x8” glass baking dish
In a large bowl mix by hand the sugar, egg, softened butter, and sour cream. Add cinnamon, baking powder, baking soda, vanilla, and flour; mix until all ingredients are combined. Don’t over mix. Pour half of the batter into the prepared baking pan. Layer half of the apple slices on top of the batter. Repeat with remaining cake batter and apple slices. The apples will be the top layer.
Bake for approximately 30 – 35 minutes, or until a toothpick comes out clean after being submitted into the center of the cake.
Cool slightly and serve warm with your favorite vanilla ice cream, or allow to cool and serve later.
What is your favorite fruit to bake with?