A photo of old German Apple Cake inspired me to make this cake. The author of the blog wrote the cake could be made with Pound Cake batter covered with sliced Apples and Sour Cream. I used my ‘Basic Pound Cake’ batter. I covered the batter with Apple slices and sweetened Sour Cream. It didn’t work well. The cake was too buttery and bland, and the Apple and Sour Cream topping turned too soft. The second attempt went very well. I reduced Butter and added extra Sugar, Zest and Juice of 1 Lemon to the batter. I mixed Egg with the sweetened Sour Cream. It was delicious and now I can share the recipe with you.
Cake Tin
I used 18cm x 27cm Cake Tin
Ingredients
Cake
60g Butter *softened
3/4 cup Caster Sugar *about 125g
3 Eggs *about 125g, at room temperature
Zest of 1 Lemon *finely grated
Juice of 1 Lemon *3 tablespoons
1 cup Self-Raising Flour *about 125g
Topping
2 to 3 Granny Smith Apples *OR other cooking Apples
*Note: Choose Apples that get soft quickly. Some types of Apples won’t get soft in 40 minutes. Other Fruit such as Peaches and Nectarines can be used.
1/2 to 1 teaspoon Ground Cinnamon
1/2 cup Sour Cream
1 tablespoon Caster Sugar
1 Egg
Method
- Preheat oven to 180℃. Line a cake tin with baking paper. *Note: I used 18cm x 27cm cake tin. Please use a similar size tin.
- Mix softened Butter and Sugar in a large bowl, add Eggs one at a time, mixing well with a whisk. Add Lemon Zest and Juice, then add Flour, and mix to combine. Spread in the prepared tin evenly.
- Peel Apples, remove the core, and cut into 2-3mm thin slices. Arrange the slices over the cake batter, then sprinkle with Ground Cinnamon.
- In a measuring jug OR bowl, combine Sour Cream, Sugar and Egg, and pour the mixture over the Apple slices evenly.
- Bake for about 40 minutes OR until top is nicely golden and cooked through. Stand the cake in the tin for 5 minutes, then carefully transfer onto a wire rack to cool.
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