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Apple Sour Cream Cake

Apple sour cream cake with tender, golden crumb and juicy apple pieces baked with a thick cinnamon-sugar crumb topping. A simple batter comes together fast, then bakes until a toothpick test proves it’s set.
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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: 410
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 and heat
  1. Preheat the oven to 350F, then grease a 9-inch springform pan or a 9x13 pan.
Make the cinnamon topping
  1. Combine brown sugar, cinnamon, and all-purpose flour, then cut in cold cubed butter until crumbly. Set the topping aside.
Mix the cake batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
  2. Beat softened unsalted butter and granulated sugar until fluffy, then beat in eggs and vanilla extract.
  3. Beat in sour cream until the batter looks smooth and cohesive.
  4. Fold in the flour mixture until just combined, then fold in the diced apples.
Assemble and bake
  1. Spread the batter into the prepared pan, then scatter the cinnamon topping evenly over the surface.
  2. Bake at 350F for 50-55 minutes, until a toothpick inserted in the center comes out clean.
  3. Cool the cake before slicing so the crumb sets and the apple pieces don’t slide.

Notes

For the best crumb, fold the flour mixture just until no dry streaks remain, then stop—overmixing can toughen the cake. Store covered in the refrigerator up to 4 days. Freeze unfrosted slices for up to 2 months. For a lighter option, swap half the butter for unsweetened applesauce.