More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Apple Sour Cream Streusel Cake

SUBMITTED BY: 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."

RECIPE RATING:

Read Reviews (8)

Review/Rate This Recipe

Original recipe yield 1 - 9 or 10 inch tube cake

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3/4 cup butter, softened
1 cup white sugar
3 eggs
1 cup sour cream
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon salt
4 teaspoons baking powder
2 apple - peeled, cored and sliced
2 tablespoons apple jelly
1/2 cup all-purpose flour
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
3/4 cup packed brown sugar
2 tablespoons butter, softened
1/4 cup chopped walnuts

DIRECTIONS

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.
Turn half the batter into a greased and floured tube pan. Sprinkle with half the streusel mixture.
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.
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.

ADVERTISE WITH US

REVIEWS

Reviewed on Nov. 14, 2003 by JODY WA

This recipe is good, but I read the other reviews before making it and so I only used two cups... MORE

Reviewed on Jul. 13, 2003 by PATTIO

If you want to choke to death, try this cake. It was so dry, it was unbelievable. We have a... MORE

Reviewed on Aug. 22, 2003 by Maxine+3

This is a great dessert cake, I have yet to have any leftovers after we have friends over for... MORE

Reviewed on Dec. 2, 2006 by Sadie Lavender

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Sadie Lavender
Dec. 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!)

Was this review helpful? [ YES ]
3 users found this review helpful

Now, I’m not too sure about the scientifics of baking… I read the couple of reviews that... MORE

Reviewed on Dec. 23, 2002 by LINDAMD

This cake was tasty but if I were going to make it again, I would chop the apples, mix them... MORE

Reviewed on Aug. 23, 2005 by ROTTIEDOGS

This coffee cake is a fabulous addition to any brunch or breakfast. I make this frequently... MORE

Reviewed on Nov. 24, 2006 by JACKIEM1497

I made this dessert for Thanksgiving, and was really disappointed with how dry and lack of... MORE

Reviewed on May 1, 2006 by ABBY B

the only reason I gave it 4 stars is because I too ommitted one of the cups of flour, using... MORE