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Apple sour cream loaf cake recipe
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Indulge in a heavenly apple and sour cream cake with a touch of cinnamon for a perfect balance of creaminess and tanginess. Remember, a little sprinkle of cinnamon goes a long way!
Ingredients:
  • 215g (1 cup) caster sugar
  • 250.00g butter, chopped, at room temperature
  • 8.80 gm vanilla extract
  • 3 eggs
  • 125g (1/2 cup) Light Sour Cream
  • 2 Granny Smith apples, peeled, cored, finely chopped
  • 265g (1 3/4 cups) plain flour
  • 6.00 gm baking powder
  • Ground cinnamon, to dust
  • 300g (2 cups) icing sugar mixture
  • 85g (1/3 cup) Light Sour Cream
Instructions:
  • Preheat your oven to 170°C/150C fan forced. Lightly grease a 7.5cm-deep loaf pan measuring 10cm x 20cm at the base. Line with baking paper, ensuring the paper hangs over the long sides.
  • Beat together sugar, butter, and vanilla with electric beaters until pale and creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream until well combined.
  • Sift flour and baking powder over butter mixture, then gently fold together with a spatula. Add apple and fold until combined.
  • Pour the batter into the prepared pan. Bake for 1 hour and 10 minutes until the cake's surface is dry and springs back when lightly touched in the center. Allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • For the sour cream frosting, whip together butter and vanilla with electric beaters until light and creamy. Gradually incorporate the icing sugar, beating thoroughly after each addition. Finish by adding sour cream and blending until fully mixed.
  • Frost the cooled cake and sprinkle with cinnamon before serving.

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