Cinnamon Apple Sour Cream Cake Recipe

Name: Cinnamon Apple Sour Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g butter; 2/3 cup caster sugar; 2 teaspoons ground cinnamon; 2 eggs; 2/3 cup sour cream; 1 1/2 cups self raising flour; Topping; 3 tablespoons plain flour; 3 tablespoons demerara sugar; 3 tablespoons almond meal; 1 teaspoon ground cinnamon; 2 green apples, peeled cored and thinly sliced

Servings: persons

125 g butter
2/3 cup caster sugar
2 teaspoons ground cinnamon
2 eggs
2/3 cup sour cream
1 1/2 cups self raising flour
Topping
3 tablespoons plain flour
3 tablespoons demerara sugar
3 tablespoons almond meal
1 teaspoon ground cinnamon
2 green apples, peeled cored and thinly sliced

1
Pre-heat oven to 180 degrees celcius.
2
Cream butter, sugar and cinnamon untill light and creamy.
3
Add the eggs one at a time and beat well.
4
Fold the sour cream through and then sift the flour over the mixture.
5
Fold through until combined.
6
Spoon the cake mixture into a greased 23cm round springform pan.
7
For the topping mix together the flour, demerara sugar, almond meal and cinnamon.
8
Toss the apples in the mixture.
9
Arrange the apples on top of the cake and sprinkle with any remaining topping.
10
Bake for 1 hour or until the cake cooked when tested with a skewer.
11
Slice into wedges and serve warm or cool with thick cream.

850

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 125 g butter, 2/3 cup caster sugar, 2 teaspoons ground cinnamon, 2 eggs, and more.

Yes, Cinnamon Apple Sour Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cinnamon Apple Sour Cream Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions