Sour Cream and Apple Layer Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg apples
- some lemon juice
- 1 cup sour cream
- 150 g mararine
- 150 grams sugar
- 1 sachet vanilla sugar
- 4 egg (s)
- 1 pinch (s) salt
- 300 grams flour
- 1 packet baking powder
- cinnamon
- 3 tablespoon milk
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees.
- Line the bottom of a 26 cm diameter springform pan with baking paper, clamp the edge around it and grease the edge if necessary.
- Wash the apples, peel and quarter as desired, remove the core and cut the quarters lengthways into narrow strips. Put the slices in a large bowl and drizzle with lemon juice in between to prevent them from browning. When all the apples are processed, stir in the sour cream and, if you like, cinnamon until all the apples are covered.
- Whip the margarine, sugar and vanilla sugar until light creamy. Thoroughly stir in the eggs one at a time. Mix the flour with the salt and baking powder and, if you like, cinnamon into the egg mixture. Do not stir too long so that the dough does not become tough.
- Pour a third of the dough into the prepared springform pan and smooth it out. Put half of the apple mixture on top and smooth it out again. Put another third of the dough on top and smooth it out again. Place the remaining apples on top, smooth and finish with the rest of the dough. Finally, smooth the surface.
- Bake the cake in the preheated oven for an hour.
- After baking, let it cool for at least half an hour before loosening the edge.
- Dust with icing sugar if you like.
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