John Myers
Apple Sponge Cake with Sour Cream
The perfect apple sponge cake with sour cream recipe with a picture and simple step-by-step instructions.
for the batter:
- 0,5 tsp Cinammon
- 1 tbsp Sugar
- 150 g Soft butter or margarine
- 180 g Sugar
- 1 packet Vanilla sugar
- 3 Pc. Eggs
- 300 g Flour
- 3 tsp Baking powder
- 4 tbsp Milk
- 100 g Sour cream
- Icing sugar for dusting
- Peel, core and dice two of the apples. For the dough, stir the butter, sugar and vanilla sugar on the highest setting with the hand mixer until creamy for a few minutes. Stir in eggs one at a time.
- Mix the flour and baking powder and mix in alternately with milk and sour cream on a low level. Fold in the diced apples. Pour the dough into a greased and floured loaf pan and smooth it out.
- Wash and core the remaining two apples. Cut into thin wedges and stick them one after the other in the dough. Mix the cinnamon and 1 tbsp sugar and sprinkle on top.
- Bake in a preheated oven at 175 degrees (or fan oven 150 degrees) for about 1 hour. Cover with aluminum foil 10 minutes before the end of the baking time so that the cake does not get too dark.
- Then let the cake cool in the tin for about 15 minutes. Carefully remove from the mold. Let cool down completely and finally dust with powdered sugar.
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