Apple sour cream loaf cake
Apple Sour Cream Loaf Cake is a moist, flavorful dessert combining fresh apples and creamy sour cream for a delightful tang. This easy-to-follow recipe ensures a tender cake that’s perfect for any occasion.
Cook time 70 min
Prep time 20 min
Ingredients:
1 cup sugar1/2 cup butter
1 tsp vanilla extract
3 eggs
1/3 cup sour cream
2 apples
2.50 cups all-purpose white wheat flour
1 tsp baking powder
2 cup powdered sugar
The Apple Sour Cream Loaf Cake is a deliciously moist and flavorful cake that’s perfect for any occasion. The combination of fresh apples and creamy sour cream adds a delightful tang and subtle sweetness, while the rich buttery base ensures every bite is a treat. This recipe is straightforward and simple to follow, making it an ideal choice whether you're a seasoned baker or a beginner.
Instructions:
Preheat your oven to 350°F (175°C). Grease and lightly flour a loaf pan (9x5 inches) or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour and baking powder. Set aside.
In a large mixing bowl, beat the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Beat in the vanilla extract. Add the eggs, one at a time, beating well after each addition. Mix in the sour cream until smooth and well combined.
Gradually add the flour mixture to the wet mixture, mixing just until combined. Avoid overmixing to ensure a tender cake.
Gently fold the diced apples into the batter until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool in the pan for about 10 minutes. Then, remove the loaf from the pan and transfer it to a wire rack to cool completely.
While the cake is cooling, you can prepare an optional powdered sugar topping. Simply sift the powdered sugar over the cooled loaf for a sweet finish.
Slice and serve the apple sour cream loaf cake. Enjoy!
With its tender crumb and inviting aroma, the Apple Sour Cream Loaf Cake is sure to become a favorite in your baking repertoire. Serve it for breakfast, dessert, or an afternoon tea treat, and watch it disappear quickly. Enjoy each bite of this homey, comforting cake that brings a touch of sweetness and warmth to any day.
Apple sour cream loaf cake FAQ:
Bake the apple sour cream loaf cake for 50-60 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
For the best flavor and texture, use tart apples such as Granny Smith or Honeycrisp. They hold their shape well during baking and provide a nice contrast to the sweetness of the cake.
Yes, you can substitute sour cream with Greek yogurt or buttermilk in equal amounts. However, note that this may slightly change the flavor and texture of the cake.
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze it for up to 3 months. Wrap it tightly in plastic wrap before freezing.
If the cake sinks in the middle, it may be due to underbaking or overmixing the batter. Make sure to measure your ingredients accurately and avoid overmixing once you incorporate the flour.
Tips:
- Make sure your butter is at room temperature before you start, as this will ensure it creams properly with the sugar.
- Use crisp, tart apples like Granny Smith for the best flavor contrast with the sweet batter.
- Don't overmix the batter once you add the flour to avoid a dense loaf – mix just until combined.
- Allow the cake to cool completely before cutting to ensure clean slices and to let the flavors fully develop.
Nutrition per serving
10 ServingsCalories 450kcal
Protein 6g
Carbohydrates 80g
Fiber 1.71g
Sugar 54g
Fat 13g
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