Sour Cream Apple Cake is soft, tender, and loaded with apples and cinnamon. The crumb topping gives the cake a buttery crunch along with a creamy, sweet glaze to top it off! Such a classic recipe!
Well, it’s that time of year again to make sure your kitchen is fully stocked with apples and cinnamon. Of course baking with this winning combo makes your house smell delicious, but you also end up with a cake that you will absolutely LOVE!
I feel like this cake is the mash-up of two super popular recipes that I have already on my site, my Apple Fritter Cake and my Easy Cinnamon Roll Cake. Basically if you like those, you will LOVE this one.
I have a bunch of new apple recipes coming at ya this season, so get ready to go apple picking…and in the meantime, get baking!
The cake itself is very easy…and I know there are some of you who don’t like sour cream, but trust me in that you can’t taste it in this recipe at all. BUT if you don’t have sour cream, you can sub full fat Greek Yogurt in its place.
The fun part about this cake is there is not only a cinnamon crumb topping, you have a cinnamon sugar swirl in every bite.
Just spread half the batter into a 9×13 and swirl in half the cinnamon sugar mixture the recipe calls for.
Then top it with the remaining batter and swirl in the rest of the cinnamon sugar!
And certainly you can stop there, but let’s all agree that anything with crumb topping is better.
Once it’s baked you can really go the extra mile and drizzle a sweet icing on top. It’s the right thing to do.
Enjoy this cake warm or at room temperature. It just depends on how much will power you have!
I created this cake for my brand partner Imperial Sugar, whom I have worked with for years and simply adore. So for the FULL RECIPE hop on over to the Imperial Sugar website!