Autumn is here, which means it's time for apple cakes. I'm sharing a recipe for a simple cake made with butter and sour cream. As with almost any apple cake, it's best to use firm, sweet-tart or even just tart apples. I've added shredded coconut to the batter, which gives the finished cake a lovely extra flavor — you can swap it out for finely chopped nuts if you prefer. The cake turns out fluffy, tall, satisfying, and tender — a truly wonderful homemade apple cake!
Ingredients:
- 200 g flour
- 120 g butter
- 120 g sugar
- 100 ml sour cream
- 40 g shredded coconut
- 2 eggs
- 2 tsp vanilla sugar
- 1 tsp baking powder (heaping)
- Filling:
- 4 apples (600 g)
- 2 tbsp lemon juice
- Glaze (optional):
- 50 g powdered sugar
- 2 tsp lemon juice
- 1–2 tsp water
How to cook apple cake with shredded coconut
Add the eggs one at a time, beating after each addition. Add the sour cream and shredded coconut and beat until combined.
In a separate bowl, whisk together the flour and baking powder. Add to the beaten mixture and mix just until the ingredients come together — don't overmix.
Arrange the apple slices on top, pressing them gently into the batter. Bake in an oven preheated to 180°C for about 40–50 minutes, or until a toothpick inserted in the center comes out clean.
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