This Apple Sour Cream Cake combines a soft base, tender apple slices and a fine sour cream filling. Streusel, sliced almonds, cinnamon and vanilla create a balanced flavor and an elegant finish.
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Portionen: 12
Nutrition Facts
Apple Sour Cream Cake Recipe
Serving Size
1 Slice
Amount per Serving
Calories
451
% Daily Value*
Fat
24.4
g
38
%
Saturated Fat
13.2
g
83
%
Sodium
169
mg
7
%
Carbohydrates
51.8
g
17
%
Fiber
3.2
g
13
%
Sugar
29.3
g
33
%
Protein
8.3
g
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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Utensilien
- Electric hand mixer
- Springform pan (26 cm / about 10-inch diameter)
- Silicone scraper (about 30 cm / 12 inches long)
- Stainless steel cake lifter (about 28 cm / 11 inches wide)
- Digital kitchen scale (with tare function, up to 5 kg / 11 lb)
- Hand whisk
Zutaten
Cake base
- 150 g Flour (about 1 1/4 cups)
- 75 g Butter (about 5 tbsp)
- 80 g Sugar (about 1/3 cup plus 1 tbsp)
- 1 Egg
- 2 tsp Baking powder
- 1 pinch Salt
Almond layer
- 60 g Ground almonds (about 2/3 cup)
- 3/4 tsp Cinnamon
Apple layer
- 750 g Apples (about 1 2/3 lb, peeled and cored)
- 1 tbsp Lemon juice
- 1 tsp Vanilla paste
- 3/4 tsp Cinnamon
Sour Cream Filling
- 450 g Sour cream (about 1 7/8 cups)
- 100 g Quark (20% fat in dry matter; about 3.5 oz)
- 3 Eggs
- 105 g White sugar (about 1/2 cup)
- 1 tsp Vanilla paste
- 15 g Cornstarch (about 2 tbsp)
- 1 Organic lemon (finely grated zest)
- 1 pinch Salt
Streusel layer
- 125 g Flour
- 60 g White sugar
- 75 g Cold butter
- 1/2 tsp Cinnamon
- 1 pinch Salt
Sliced almonds
- 20 g Sliced almonds
Anleitungen
Cake base
- Line the base of the springform pan with parchment paper. Lightly grease the inside of the springform ring. Then line the inside of the springform ring with parchment paper as well. This helps create a cleaner cake edge. Preheat the oven to 175 °C / 350 °F top and bottom heat. Add flour, softened butter, sugar, egg, baking powder and salt to a mixing bowl. Mix with an electric hand mixer until a soft, spreadable batter forms. Add the batter to the springform pan and spread it evenly over the base only. The base should stay flat and reach neatly to the springform ring. It is only the soft base of the cake, not the main layer. Pre-bake the base for 10 minutes at 175 °C / 350 °F top and bottom heat. It should stay pale, but the surface should set slightly. Then let the base cool at room temperature for at least 5 minutes. Mix the ground almonds with cinnamon. Sprinkle the mixture evenly and loosely over the pre-baked base. Do not press down the almond-cinnamon layer. It should stay dry and loose on the base. This creates an absorbent separating layer between the base, apples and sour cream filling.
Apple layer
- Peel the apples, cut them into quarters and remove the cores. Cut the apple quarters into thin slices, about 3 mm thick. Mix the apple slices with lemon juice, vanilla paste and cinnamon. Do not pre-cook the apples. Do not let them stand for long after mixing, so they do not release unnecessary juice. Arrange the apple slices closely on the almond-cinnamon layer. Start at the outside and work in circles toward the center. Leave about 5–8 mm of space at the outer edge, next to the springform ring. Do not press the apple slices directly against the ring. Instead, place them slightly tilted toward the center. This leaves a narrow outer zone for the sour cream filling. Place the slices slightly upright and at an angle so they support each other. They should stand like small apple fans, not lie flat and not stand completely upright. Place the individual slices with a slight overlap. Small gaps may remain between the slices so the sour cream filling can run in later. Fill the inner area of the pan closely with apple slices as well. Shorter or smaller apple slices can be used in the center. If any apple slices are left, do not pile them up high. Instead, fill individual gaps or add a second, loose layer where the apple layer looks too low.
Sour Cream Filling
- Add sour cream, quark, eggs, sugar, vanilla paste, cornstarch, lemon zest and salt to a bowl. Stir with a whisk or mix briefly with an electric hand mixer until smooth and combined. Do not beat for too long. The filling should be smooth and creamy, but not airy. Slowly pour the sour cream filling over the apple slices. It is best to work in several portions. First let a little sour cream filling run along the outer edge so the free edge zone is filled. Then pour part of the filling over the apple slices. Wait briefly until it sinks between the slices. Then add the remaining filling. Spread only gently with a spatula. Do not press hard, so the apple layer does not shift. Carefully tap the pan once on the work surface or gently shake it. This helps the sour cream filling run between the apple slices and into the edge zone. Carefully smooth the surface afterwards. Most of the apple slices should be surrounded by the sour cream filling. Some upper tips may still remain slightly visible.
Streusel Layer and Baking
- Add flour, sugar, cold butter, salt and cinnamon to a bowl. Work with your fingers or dough hooks until fine streusel forms. The streusel should be small, fine and easy to sprinkle evenly. If the pieces become too coarse, rub them a little finer between your fingers. If the streusel becomes too soft, chill it for 10 minutes. Spread the fine streusel evenly and thinly over the sour cream filling. The surface should be covered, but should not look heavy or clumpy. Do not press down the streusel. It should sit loosely on top and form a fine, pale layer while baking. Bake the cake at 175 °C / 350 °F top and bottom heat in the lower third of the oven for about 65 minutes. Together with the pre-baked base, this gives a total baking time of about 75 minutes. After about 30 minutes of the second baking phase, sprinkle 20 g sliced almonds loosely and evenly over the streusel. Use the sliced almonds straight from the package. Do not toast them beforehand and do not press them down. They should bake only lightly and turn golden. After about 50 minutes of total baking time, check whether the streusel or sliced almonds are browning too quickly. If so, loosely cover the cake with parchment paper or aluminum foil. Do not cover it tightly, so the surface does not steam.
Notizen
Allow the Cake to Cool Gently
Turn off the oven and leave the door slightly open for 10 minutes, using the handle of a wooden spoon, for example. Then remove the cake from the oven and allow it to continue cooling in the pan at room temperature for about 50 minutes. Refrigerate the cake for at least 3 hours, preferably overnight.
Serving Note
The cake becomes firmer in the refrigerator. Allow it to warm slightly before serving so that the sour cream filling becomes creamier. As a general guideline, remove the cake from the refrigerator about 2 hours before serving. If the room is very warm, a shorter time is sufficient.
Apple Varieties
Juicy, aromatic apple varieties that soften well during baking are ideal for this cake. The apple slices should become very tender and combine well with the sour cream filling. Jonagold is the primary recommendation. It softens well, remains juicy and has a mild, rounded apple flavor. Jonagored is also very suitable. It is similar to Jonagold but is often slightly more aromatic and more intense in color. Elstar is suitable when a more pronounced apple flavor and a touch of acidity are desired. Boskoop is not the first choice for this particular cake. It is an excellent baking apple, but it has a stronger flavor, greater acidity and a firmer texture.
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