Cinnamon Sugar Apple Cake With Sweetened Sour Cream
Prep Time
Cooking Mode
Cortland apples, peeled, cored and finely sliced
375 mL (1 ½ cup) cup sifted flour
10 mL (2 tsp) tsp baking powder
5 mL (1 tsp) tsp ground cinnamon
5 mL (1 tsp) tsp ground nutmeg
pinch salt
125 mL (½ cup) cup melted butter
250 mL (1 cup) cup sugar
2 eggs, lightly beaten
5 mL (1 tsp) tsp vanilla extract
45 mL (3 tbsp) tbsp slivered almonds
To taste icing sugar
180 mL (¾ cup) cup sour cream or plain Greek yogurt
15 mL (1 tbsp) tbsp cinnamon sugar
Cortland apples, peeled, cored and finely sliced
375 mL (1 ½ cup) cup sifted flour
10 mL (2 tsp) tsp baking powder
5 mL (1 tsp) tsp ground cinnamon
5 mL (1 tsp) tsp ground nutmeg
pinch salt
125 mL (½ cup) cup melted butter
250 mL (1 cup) cup sugar
2 eggs, lightly beaten
5 mL (1 tsp) tsp vanilla extract
45 mL (3 tbsp) tbsp slivered almonds
To taste icing sugar
180 mL (¾ cup) cup sour cream or plain Greek yogurt
15 mL (1 tbsp) tbsp cinnamon sugar
Directions
1Preheat oven to 180 °C (350 °F).
2Line the bottom of a 20-cm springform pan with parchment paper. Coat the sides of the pan with cooking fat.
3In a bowl, mix all dry ingredients. Set aside.
4In a bowl, mix the melted butter and sugar. Add eggs and vanilla extract. Mix.
5Add dry ingredients. Mix until just combined.
6Add half the apple slices. Mix.
7Pour into pan. Cover with remaining apple.
8Bake for 70 to 75 minutes (or until a toothpick inserted comes out clean).
9Remove from oven. Let stand 30 minutes before serving.
10Serve with cinnamon sugar sour cream.
Disclaimer
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Personal Note
Personal Note