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Apple sour cream loaf cake

Apples and sour cream are a match made in heaven. Combined in this gorgeous cake, you get creaminess with the fresh tang of cooked apple – and the dusting of cinnamon tops it off beautifully. Just make sure you sprinkle very lightly, as a little goes a long way.

Allergens: Recipe may contain gluten, milk, soy, sesame and egg.

13 Ingredients


  • 215g (1 cup) caster sugar

  • 125g butter, chopped, at room temperature

  • 1 tsp vanilla extract

  • 3 eggs

  • 125g (1/2 cup) sour cream

  • 2 Granny Smith apples, peeled, cored, finely chopped

  • 265g (1 3/4 cups) plain flour

  • 1 1/2 tsp baking powder

  • Ground cinnamon, to dust
  • Sour cream frosting


  • 125g butter, chopped, at room temperature

  • 1 tsp vanilla extract

  • 300g (2 cups) icing sugar mixture

  • 85g (1/3 cup) sour cream

6 Method Steps


  • Step 1

    Preheat oven to 170°C/150C fan forced. Lightly grease a 7.5cm-deep, 10cm x 20cm (base measurement) loaf pan. Line with baking paper, allowing the paper to overhang the long sides.

  • Step 2

    Use electric beaters to beat sugar

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    (215g (1 cup) caster sugar), butter (125g butter, chopped, at room temperature) and vanilla (1 tsp vanilla extract) in a bowl until pale and creamy. Add the eggs (3 eggs), 1 at a time, beating well after each addition. Add the sour cream (125g (1/2 cup) sour cream) and beat until combined.


  • Step 3

    Sift flour (265g (1 3/4 cups) plain flour) and baking powder (1 1/2 tsp baking powder) over butter mixture and use a spatula to fold together until combined. Add the apple (2 Granny Smith apples, peeled, cored, finely chopped) and fold into mixture until combined.

  • Step 4

    Transfer to prepared pan. Bake for 1 hour 10 minutes or until the surface is dry and the cake springs back when lightly touched in the centre. Set aside in the pan for 10 minutes to cool slightly before transferring to a wire rack to cool completely.

  • Step 5

    To make the sour cream frosting, use electric beaters to beat butter (125g butter, chopped, at room temperature) and vanilla (1 tsp vanilla extract) in a bowl until pale and creamy. Add the icing sugar (300g (2 cups) icing sugar mixture) in batches, beating well between after each addition. Add the sour cream (85g (1/3 cup) sour cream) and beat until well combined.

  • Step 6

    Spread frosting over cooled cake. Dust with cinnamon (Ground cinnamon, to dust) to serve.
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