Moist Dutch Apple Cake with Sour Cream

Erin Indahl-Fink

Looking for a moist Dutch apple cake recipe? This wonderfully moist and delicious sour cream apple cake is made with loads of fresh apples and topped with powdered sugar.

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Slice of Dutch apple cake being lifted from entire cake.

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Prep Time 15

Cook Time 55

Total Time 1 10

Course Dessert, Holiday Food

Cuisine American

Servings

Calories 377 kcal

Equipment

9 inch Round Spring Form Pan

Ingredients

Cake batter ingredients:

1½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup granular sugar
⅔ cup sour cream
½ cup vegetable oil
1 egg
1 teaspoon vanilla extract

Cinnamon Apple Topping:

3 cups apples, peeled and diced about 2 large apples
3 Tablespoons light brown sugar
1 Tablespoon granulated sugar
1 teaspoon cinnamon

Cake topping:

1 Tablespoon powdered sugar optional

Instructions

Preheat oven to 350 degrees. Lightly spray a 9" round spring form pan with non-stick baking spray. Set prepared pan aside.
In separate bowls combine the wet and dry ingredients. Dry ingredients; flour, baking powder and salt, combine with a whisk. Wet ingredients; sugar, sour cream, oil, egg and vanilla, mixing together with a whisk. Gradually add the dry ingredients to the wet ingredients with a whisk, mixing together until completely smooth. Batter will be thick.
Pour batter into the prepared pan, smoothing the batter evenly into the bottom of the pan.
In another bowl, add the peeled and diced apples, sugars and cinnamon. Stir together to coat evenly. Add the coated apples to the top of the cake batter in the pan, making sure the apples are evenly distributed over the top of the batter.
Bake the cake for 55-60 minutes at 350 degrees, or until toothpick inserted into the center of the cake comes out clean and crumb-free.
Let cake cool completely before dusting with powdered sugar.

Notes

Pan Options: If you don't have a springform pan, you can also use a 9 x 9" square cake pan.

Storage: store the cake at room temperature in an airtight container. Cake will keep for 3-4 days at room temperature.

Freezing: individual slices or whole cake can be frozen. Wrap in plastic wrap then store in a freezer bag. Frozen cake will keep for up to 3 months.

Nutrition

Serving: 1gCalories: 377kcalCarbohydrates: 51gProtein: 4gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 32mgSodium: 268mgPotassium: 115mgFiber: 2gSugar: 31gVitamin A: 175IUVitamin C: 2mgCalcium: 94mgIron: 1mg

Keyword Dutch apple cake, Dutch apple cake recipe, sour cream apple cake

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