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Apple pie with sour cream in the oven with raisins

Sour Cream Apple Cake with Raisins

A treat that's just as good for a celebration. Apple cake is a classic fall dessert, and every cook should have a great recipe for it on hand. Beginners will love that baking with fresh apples couldn't be easier.

Lucy

Recipe author

Apple pie with sour cream in the oven with raisins

Composition / ingredients

Servings:

Apples (green)

Raisins

100

Eggs

Sour cream

300

Sugar

200

Flour

250

Vanilla sugar

Baking powder

Butter

Breadcrumbs

Sugar

Flour

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 5 g

Fats 17 % 9 g

Carbohydrates 73 % 38 g

259 kcal

GI: 8 / 13 / 79

Cooking method

Step 1:

How do you bake a sour cream apple cake? Gather all your ingredients. I recommend medium apples of a tart or sweet-tart variety — they add a pleasant note to the finished cake. Use good-quality sour cream and butter; you can't make a delicious dessert from poor ingredients.
Step 2:

Rinse the raisins well, scald them with boiling water if needed, and soak for at least 10–15 minutes. Then drain and pat dry with paper towels.
Step 3:

In a deep bowl, beat the eggs and sugar until light and fluffy.
Step 4:

Still beating, add the sour cream and melted butter.
Step 5:

To the beaten egg, sour cream, and butter mixture, add the vanilla, sifted flour, and baking powder.
Step 6:

Mix well until smooth.
Step 7:

Wash and peel the apples, quarter them, cut out the cores, and slice.
Step 8:

Grease a springform pan with butter and dust it with breadcrumbs. If you use a silicone mold, you can skip the greasing and dusting.
Step 9:

Pour half the batter into the pan.
Step 10:

Scatter the apples and raisins over it.
Step 11:

Pour the second half of the batter on top. Bake in an oven preheated to 350°F (180°C) for about 20 minutes.
Step 12:

Now make the streusel topping: put the softened butter and flour in a bowl, rub them together into crumbs with your fingers, add the sugar, and mix.
Step 13:

Pull out the pan and scatter the streusel over the top. Return the cake to the oven for another 20 minutes. Test for doneness with a wooden skewer — pierce the cake, and if it comes out dry, it's ready.
Step 14:

When it's done, take out the pan, let it cool slightly in the mold, then release the ring. Enjoy!

Make it a rule never to fix the amount of flour in advance when baking. Flour varies — in moisture, grind, gluten level, and more — all of which affect how it binds with the wet ingredients. Since you can't lab-test your flour at home, go by the "flour into liquid" approach: measure the liquids exactly as the recipe says, and add the flour to them a little at a time until you reach the right consistency (you may end up using slightly more or less than the recipe calls for). This keeps your proportions truer and protects the quality of the batter.
Be sure to sift the flour to aerate it. That's what gives baked goods a light, airy rise.
Turn the oven on early (10–20 minutes ahead) so it reaches temperature in time. This cake is easy to make and so tasty! I never would have guessed that sour cream, raisins, and apples could taste this elegant. The recipe is perfect for beginners, and experienced bakers will be proud to serve it too!