Classic German Sour Cream Apple Cake

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This classic German sour cream apple cake combines tender shortcrust pastry, a creamy sour cream layer, and juicy, fruity apples into an irresistible treat. Even during baking, the aroma of baked apples, vanilla, and butter fills the kitchen, creating a cozy atmosphere. Whether you’re serving it with afternoon coffee, as a dessert after a family meal, or on the buffet at a celebration, this cake is always a hit. The balance of sweet dough, refreshing sour cream filling, and aromatic apples makes it especially versatile and beloved by young and old alike. In this comprehensive guide, you’ll learn not only the exact preparation but also everything about its origins, variations, health benefits, serving tips, and answers to all common questions about sour cream apple cake.

Cooking Time

Preparation: 25 minutes
Baking: 40 minutes
Cooling & Resting: 30 minutes
Total: approx. 1 hour 35 minutes

Ingredients

  • For the Shortcrust Pastry:

    • 250 g all-purpose flour (Type 405)

    • 1 tsp baking powder

    • a pinch of salt

    • 30 g granulated sugar

    • 90 g cold butter, diced

    • 1 egg yolk

  • For the Sour Cream Filling:

    • 3 egg whites

    • 30 g granulated sugar

    • 1 packet vanilla sugar (or 1 tsp vanilla extract)

    • 30 g cornstarch

    • 400 g sour cream (or plain yogurt)

  • For the Apple Topping:

    • 3–4 medium apples (e.g., Granny Smith or Gala)

    • 15 g raw sugar

    • 1 tbsp lemon juice

    • 1 tbsp butter, for sautéing

Step-by-Step Cooking Directions

  1. Preheat your oven to 180 °C (350 °F) conventional. Butter and lightly flour a 25 cm (10 in) springform pan.

  2. Make the Pastry: In a bowl, sift together flour, baking powder, salt, and sugar. Add cold diced butter and egg yolk. Quickly knead into a smooth dough. Reserve one-third of the dough and press the remaining two-thirds evenly over the bottom and sides of the prepared pan.

  3. Prepare the Filling: In a clean bowl, whisk egg whites to stiff peaks. Gradually add sugar and vanilla sugar (or extract) until glossy. Gently fold in cornstarch and sour cream, taking care not to deflate the mixture. Spread evenly over the pastry base.

  4. Cook the Apples: Peel, core, and slice the apples. In a skillet, melt butter over medium heat, add apple slices, sprinkle with raw sugar, and sauté briefly. Drizzle with lemon juice and cook 3–4 minutes until just tender. Arrange apples decoratively atop the sour cream layer.

  5. Finish the Top: Cut the reserved dough into strips and create a lattice atop the apples, or crumble it for a streusel effect.

  6. Bake: Place the cake on the middle rack and bake 40 minutes, until the top is golden brown. Let cool in the pan for 30 minutes before removing the ring.

Nutritional Information

Per slice (1 of 12):

  • Calories: ~220 kcal

  • Fat: 9 g

  • Carbohydrates: 30 g

  • Protein: 4 g

  • Fiber: 1.5 g

  • Sugar: 15 g

The Origins and Popularity of the Recipe

Apple cake has a centuries-old tradition in Germany, where autumn apple harvests inspired countless baked creations. The marriage of a buttery crust with a creamy sour cream filling emerged in the 19th century as a refined twist on simpler fruit cakes. Today, sour cream apple cake graces Kaffee­tische (coffee tables) across Germany and can be found in both home kitchens and patisseries, adored by all generations.

Reasons Why You’ll Love the Recipe

  • Layered Textures: Buttery crust, velvety filling, and tender apples.

  • Simple Ingredients: Pantry staples you likely already have.

  • Seasonal Charm: Highlights fresh fall apples.

  • Family-Friendly: Appeals to kids and adults alike.

  • Customizable: Swap in yogurt, add warm spices, or experiment with different apple varieties.

Health Benefits

  • Apples are rich in fiber, vitamin C, and antioxidants.

  • Sour Cream provides probiotics that support digestive health.

  • Butter & Eggs deliver fat-soluble vitamins A, D, and E.

  • Moderate Sweetness: Uses raw sugar and vanilla for natural flavor.

Serving Suggestions

  • Serve slightly warm with a scoop of vanilla ice cream.

  • Top with whipped cream or crème fraîche.

  • Pair with a strong espresso or black tea at afternoon coffee.

  • Cut into bite-size squares for party finger food.

Common Mistakes to Avoid

  • Over-handling the Dough: Warm hands can make it sticky.

  • Too-runny Filling: Excess liquid in sour cream will make the crust soggy.

  • Undercooked Apples: Raw apples can remain too firm and dry.

  • Insufficient Baking: A short bake yields a soggy center.

Pairing Recommendations

  • Beverages: Apple cider, Riesling, or sweet Muscat wine.

  • Desserts: Fruit compote, crème anglaise, or vanilla pudding.

  • Snacks: Butter cookies, almond slivers, or cinnamon biscuits.

Cooking Tips

  • Preheat the oven fully for even baking.

  • Keep butter and eggs cold when making dough for a tender crust.

  • Gently fold egg whites to retain airiness.

  • Allow the cake to cool gradually in the pan to prevent cracking.

Similar Recipes to Try

  • Classic streusel cake with apple chunks

  • French apple tart (Tarte Tatin)

  • Cinnamon-apple crumble cake

  • Rustic apple-pear cake

Variations to Try

  • Spiced Twist: Add cinnamon and nutmeg to the filling.

  • Nutty Note: Replace part of the flour with almond flour.

  • Quark Filling: Use quark instead of sour cream.

  • Add-Ins: Stir in raisins or chopped walnuts with the apples.

Ingredient Spotlight

Sour Cream: With 10–15 % fat, sour cream lends a velvety texture and tang that perfectly balances the dough’s sweetness. Its probiotics support gut health and give this cake its signature creaminess.

Conclusion

This sour cream apple cake is a timeless classic that melds cozy tradition with modern ease. Its layers of buttery crust, airy filling, and succulent apples make it the perfect companion for relaxed afternoons or festive gatherings. Simple ingredients and clear steps ensure success every time—and the delightful flavor will have everyone coming back for seconds.

10 Comprehensive FAQ Section

  1. How should I store the cake?
    Keep covered at room temperature for up to 3 days, or refrigerate for up to 5 days.

  2. Can I freeze it?
    Yes—freeze whole or in slices for up to 2 months; wrap airtight.

  3. What if my dough is too sticky?
    Chill it in the fridge for 10–15 minutes to firm up the butter.

  4. Can I substitute yogurt for sour cream?
    Absolutely; plain yogurt works, though the tang will be milder.

  5. How do I prevent a soggy crust?
    Drain cooked apples well and avoid adding extra liquid to the filling.

  6. Are other fruits possible?
    Pears, peaches, or plums make excellent alternatives.

  7. Can I use whole-wheat flour?
    Yes—substitute up to 50 % for added fiber.

  8. How do I make it lactose-free?
    Use lactose-free butter and yogurt or sour cream.

  9. Is a gluten-free version possible?
    Yes—use a gluten-free flour blend and xanthan gum.

  10. How do I make it extra moist?
    Stir a tablespoon of apple juice or applesauce into the filling.

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