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Apple Sour Cream Streusel Cake

Apple Sour Cream Streusel Cake

Carol

Carol

This is an attractive tube cake filled with tender apple slices and cinnamony-sweet streusel. The rich sour cream makes a fine-textured cake.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

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  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 56.2g
  • 18%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, cream 3/4 cup butter or margarine with the granulated sugar. Beat in the eggs, then the sour cream and vanilla. In another bowl, stir together the 3 cups flour, salt, and baking powder. Beat into the creamed mixture.
  2. Turn half the batter into a greased and floured tube pan. Sprinkle with half the streusel mixture.
  3. To Make Streusel: Mix together 1/2 cup flour, 1/4 teaspoon baking powder, ground cinnamon, brown sugar, 2 tablespoons butter or margarine, and 1/4 cup chopped walnuts until crumbly.
  4. Lay the apple slices on top and dot with the jelly. Cover with the remaining batter and sprinkle with the remaining streusel. Bake the cake in a 350 degrees F (175 degrees C) oven for 1 hour, or until it tests done with a toothpick. Transfer to a rack to cool. Makes 16 servings.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sadie Lavender
25

Sadie Lavender

12/2/2006

Now, I’m not too sure about the scientifics of baking… I read the couple of reviews that mentioned the cake having been dry. The first time I made this cake, I followed the recipe exactly, and the cake came out -- delicious. I considered it to be more… “heavy” than “dry.” The second time, there were a lot of differences: I was a bit reckless. I forgot the salt and the jelly, and I dumped all the ingredients into one bowl and stirred really hard. I was using two 8x8 inch pans, so I increased the recipe (in my head) by ¼ and went with the flow. I used three apples. (As I said, I forgot the jelly entirely. Oops.) -- The 8x8 pans were so shallow that the lack of jelly -- was no problem at all. In addition to my modifications, in order to make it “less dry” -- I added about… a ¼ cup of milk. Recklessness, indeed! I wasn’t sure exactly how it would come out… or if that was breaking an age old baking rule -- etc etc. The results. Were. Amazing. I have never eaten a better cake. I think I am accidentally going to have eaten one entire 8x8 pan of this cake by the time tomorrow is over. My grandmother, aunt, & three cousins loved it as well. So yes, as a suggestion: I would suggest -- adding ¼ cup milk. There were about three pieces that were eaten before the cake had a chance to sit -- for even 10 minutes, and this might seem obvious, but the texture was a thousand times better a few hours later. (I’m eating a huge piece, taking bites inbetween sentences. Mmm!)

JODY WA
21

JODY WA

11/14/2003

This recipe is good, but I read the other reviews before making it and so I only used two cups of flour rather than three. I also chopped half the apples and mixed it in with the batter and then put the other half on top. With those changes, the cake was really moist and turned out fabulous!

PATTIO
15

PATTIO

7/13/2003

If you want to choke to death, try this cake. It was so dry, it was unbelievable. We have a fox that frequents our yard and as you know, foxes will eat just about anything. We watched him eat it ...it looked like we had fed him a cup of peanut butter...his mouth was nearly stuck shut! Don't make this CAKE!!!!

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