Apple Sour Cream Cake
A moist apple sour cream cake with a tender crumb, topped with sweet apple pie filling and a brown sugar crumble, perfect for cozy gatherings or dessert indulgence.
Ingredients
Instructions
- Mix margarine, sugar, sour cream, vanilla, flour, baking soda, and salt in a bowl.
- Beat well until smooth and well combined.
- Pour the batter into a greased 13 x 9-inch baking pan.
- Spread the can of apple pie filling evenly over the batter.
- In a small bowl, melt 1/4 cup margarine and mix with 1/4 cup brown sugar to make a crumble.
- Sprinkle the crumble mixture evenly over the apple filling.
- Bake at 350°F (175°C) for 40 to 45 minutes until golden and cooked through.
Tips & Substitutions
For a richer flavor, substitute half of the margarine with unsalted butter. You can also replace the sour cream with Greek yogurt for a tangier taste. If you prefer fresh apples, you can slice and add them instead of apple pie filling, but adjust sugar accordingly. Enhance the flavor by adding cinnamon or nutmeg to the batter.
Serving Suggestions
This Apple Sour Cream Cake is delicious served warm or at room temperature. Consider pairing it with a scoop of vanilla ice cream for a delightful dessert experience. It also pairs beautifully with Brown Sugar Baked Apples for a comforting fall-inspired meal. A dollop of whipped cream on top adds a nice touch.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or warm in the oven at 350°F (175°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Sour Cream Cake contains roughly 588 calories, with 6g protein, 110g carbohydrates, and 7g fat. It is a good source of iron (17% of the Daily Value), protein (12% of the Daily Value), and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1128mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit instead of apple pie filling?
Yes, you can substitute apple pie filling with other fruit fillings like cherry or peach. Just ensure the filling is thick enough to hold up to the cake batter. If using fresh fruit, add a bit more sugar and adjust baking time as needed.
How can I make this cake gluten-free?
To make this Apple Sour Cream Cake gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking powder and other ingredients are also gluten-free. The texture may vary slightly, but it should still turn out delicious.
Can I freeze the cake?
Yes, you can freeze the Apple Sour Cream Cake. Wrap individual slices in plastic wrap and then place them in a freezer-safe container. It can be frozen for up to 3 months. To defrost, place in the refrigerator overnight or microwave for a quick option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).