This sour cream apple cake is wonderfully moist, with a slightly spiced flavor but it’s also a healthier cake being low in sugar and fat. Perfect for any occasion.
I always try to make something at least a bit special when we celebrate birthdays, especially for the kids, and that generally includes making a cake of some kind. Last year, since we had not too long before had my banana baked cheesecake and my son had loved it, I decided to make it again as my eldest son’s birthday ‘cake’. Instead of the peanut butter swirls, I made a Curious George face with nutella and everyone loved it.
This year I asked him what he wanted as a cake and he asked for George again and an apple cake. Not with apples on top but with apples in it. And frosting.
The George bit I could understand – I’d kept the photo of him with the cake as screensaver on my phone for a while so it probably stuck. Frosting – well no real surprise; he was turning four.
However the apple cake was an interesting choice. I wondered if he might change his mind as is often the case but no, even a week later shortly before his birthday he said the same.
So, I started thinking about how to make an apple cake. I was happy enough I could make a chocolate frosting to draw on a George face, but wanted something relatively tasty but healthy-ish if possible as the base cake.
This sour cream apple cake was what I came up with and it was loved by all, and I don’t think people were just saying it for the sake of it. It’s definitely a cake I will be making again, perfect for using some of the apples we will no doubt be picking soon.
In fairness, I may have set the bar a little too high when my eldest turned one as I made a pretty big spread of food for the various people who joined us. I’ve tried to keep it going to an extent (such as with the maple apple donuts, homemade cheddar crackers and eggplant, spinach and white bean dip I made last year) although I did make some easier things and baked less this year, the weather was so hot at the time.
I even made this sour cream apple cake the night before around 10 or 11pm as I couldn’t face baking it during the day, hence there’s no pre-baking photos. The ingredients were also a little based on what I had to hand as a result, but I was still really pleased with the end cake and I don’t think I’d really change it; it’s a lovely combination of flavorful but pretty healthy.
This sour cream apple cake is easy to make and wonderfully moist. It’s only gently sweet, but with a little buttercream frosting (which you can either have on top, as we did, or split it and put in the middle), it has absolutely the right level of sweetness and it pairs perfectly. It might be hard to believe, but we did have a bit leftover and it managed to last a couple days in the fridge and was still nice and moist, so it keeps pretty well too.
Of course, I wouldn’t necessarily recommend icing it with a Curious George face on top unless you’re serving this up to preschoolers (and I particularly don’t recommend trying to do it in a horribly hot kitchen, as I was, where the icing is melting as you try to put it on), but don’t let that put you off trying the cake itself.
This sour cream apple cake is so wonderfully moist with a delicate spice flavor, sweet but not too much and perfect for any occasion. It’s the sort of cake you could smarten up for a party, serve as a coffee cake or enjoy just because. And being relatively healthy, why not. We’ll definitely be enjoying it again soon.
By the way, if you want to try another apple cake my more recent apple snack cake is also a firm favorite!
Sour cream apple cake
Ingredients
For the cake
- 14 oz apples 400g, 2 large
- 1/2 cup water 120ml
- 1 cup all purpose flour 140g plain flour
- 1/2 cup whole wheat flour 70g
- 2 tsp baking powder
- 1/2 tsp baking soda/bicarbonate of soda
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 oz unsalted butter 4tbsp/55g, softened slightly and diced
- 2 tbsp coconut oil melted and allowed to cool
- 2 eggs
- 1/2 tsp vanilla essence
- 6 tbsp sour cream
- 2 tbsp milk
- 2 tbsp honey
- 2 tbsp maple syrup
For the buttercream/frosting
- 2 oz unsalted butter 4tbsp/55g, softened slightly and diced
- 1/2 cup confectioners sugar icing sugar
- 1/4 tsp vanilla essence
Instructions
- Preheat the oven to 350F/175C and lightly grease an 8in cake pan.
- Peel, core and dice the apple and place in a small pan with the water. Bring to a boil and simmer for around 5-10mins until the apple is soft but not falling apart. Drain the water from the pan and mash the apple either by hand or in a food processor (if the latter, leave it in as there are other things to add).
- In a large bowl, mix together the flours, baking powder and soda, cinnamon and salt.
- Blend together the butter, coconut oil, eggs, vanilla, sour cream, milk, honey and maple syrup until smooth. You can either do this by hand or add all to the food processor with the apple.
- Add all of the wet ingredients to the flour mixture and mix well but try not to overmix. Pour the mixture into the cake pan and smooth the top. Bake for approx 45min until lightly brown all over and a skewer put into the center comes out clean.
- Allow to cool before icing.
For the buttercream/frosting
- Beat the butter either in a stand mixer or with a blender then add the sugar gradually until all is mixed in. Add the vanilla and mix in. Spread over the top of the cake or cut the cake through the middle and spread on one side before replacing the top. Chill until ready to serve.
Nutrition
Try these other cakes:
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- strawberry bundt cake
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- gluten free hazelnut pear cake
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- clementine cake with cranberry glaze (GF)
Remember to pin for later!
Pam Greer says
This is my go to apple cake recipe! i love that it is a little healthier and that it’s not too sweet!
Caroline's Cooking says
So glad to hear, and we love it too for similar reasons.
Frugal Hausfrau says
How darling & it sounds so delish! I love apple anything but this looks so moist and looks like a gorgeous texture.
Caroline's Cooking says
Thanks Molly, it is lovely and moist (and tasty too!)
Carlee says
That looks so good! My little monkey would love it as well! Thanks so much for sharing at Throwback Thursday!
Caroline's Cooking says
Thanks Carlee, it was enjoyed by grown up and little monkeys alike 🙂 Hope yours enjoys too!
Jhuls @ The Not So Creative Cook says
I love the sound of this cake – yum! And the design is so adorable. 😀
Caroline's Cooking says
Thanks Jhuls, it’s really tasty (and thanks on the design – was kind of fun to do!)
CakePants says
This recipe is making me super excited for fall! It looks delicious and you did a great job of decorating it to look like Curious George. I hope your son had a great birthday!
Caroline's Cooking says
I’m glad! He did indeed have a great birthday, thanks, and I think the cake played a part in that. I know he’d be happy if I made it again too as I know we all would!
Debbie Spivey says
Apple season is here. This is perfect!
Caroline's Cooking says
Thanks Debbie, I know, it’s so nice to be apple season – I look forward to making this and much more again soon!
Julie says
This cake looks so tender and delicious! The monkey face is adorable!
Caroline's Cooking says
Thanks Julie, I tried my best on the face (even given the warmth!). But whether that worked or not, it is definitely a really tasty cake.
Jessica Brown says
Yum! We just bought a heap of fresh apples, and this recipe should satisfy my fussy father without being unhealthy.
Caroline's Cooking says
Thanks, I hope everyone enjoys it Jessica – it’s a great way to use some apples and as you say, being healthier all the better.
Lily says
Great job on the Curious George face. The cake looks and sounds delicious also. Thanks for sharing such a fabulous creation:)
Caroline's Cooking says
Thanks Lily, from such a cake expert as yourself that’s very kind – it was at least recognizable which was the main aim! And it is delicious too, we will definitely have again (even as not-too-big cake people!)
Michelle says
This is a perfect transition to fall recipe!
Love it!
Michelle
Caroline's Cooking says
Thanks Michelle – it was delicious a month ago, when my son requested it, but I agree it will taste even more fitting as we are moving more in to fall.