Ingredients and Weight:
- 6 cups peeled and sliced apples (about 3 large apples)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Preparation Time:
20 minutes
Cooking Time:
60-70 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
- In a large bowl, combine the apples, flour, sugar, baking powder, baking soda, cinnamon, and salt. Toss to coat.
- In a separate bowl, cream together the butter, eggs, and vanilla extract until light and fluffy. Stir in the sour cream.
- Fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the baking dish for at least 30 minutes before serving.
Nutritional Information:
Per slice (1/8 of cake):
- Calories: 280
- Fat: 10g (15% DV)
- Saturated Fat: 5g (25% DV)
- Cholesterol: 55mg (18% DV)
- Sodium: 140mg (6% DV)
- Carbohydrates: 45g (15% DV)
- Dietary Fiber: 2g (8% DV)
- Sugars: 25g
- Protein: 3g
Dish Characteristics:
- Moist and flavorful
- Sweet and slightly tangy
- Apple-forward flavor
- Golden brown crust
User Comments:
- "This cake is absolutely divine! The apples are perfectly tender and the cake is so moist and fluffy."
- "I love the combination of apples and sour cream. It gives the cake a unique and delicious flavor."
- "This is a perfect dessert for any occasion. It's easy to make and always a crowd-pleaser."
Special Precautions and Tips:
- Use Granny Smith or Honeycrisp apples for a tart and flavorful cake.
- Be careful not to overmix the batter, as this can make the cake tough.
- Allow the cake to cool completely before cutting into it, as this will prevent it from crumbling.
