Description
A tender cake topped with a heavenly crumbly oat topping, perfect for fall gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups peeled and diced apples
- 1/2 cup brown sugar
- 1/3 cup rolled oats
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix in the sour cream until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
- Fold in the diced apples gently.
- Pour the batter into the prepared pan and smooth the top.
- Combine brown sugar, rolled oats, and a pinch of cinnamon in a small bowl; sprinkle over the batter.
- Bake for 40-45 minutes or until a toothpick inserted comes out clean.
- Let the cake cool before transferring to a wire rack to cool completely. Slice and serve.
Notes
This cake keeps well for a couple of days. Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg