This Cream Cheese Sour Cream Apple Cake will knock your socks off! This is one of those recipes I crave and can’t wait to make with our homegrown apples. This cake has a delightful blend of flavors and textures, with the cream cheese and sour cream adding richness and moisture while the apples provide a lovely fruity sweetness.
Cream Cheese Sour Cream Apple Cake
You’ll find lots of apple recipes on Today’s Creative Life. Here are just a few.
- Crock Pot Apple Sauce
- Cream Cheese Apple Bread
- Crock Pot Apple Butter
- Quick and easy Apple Dumplings
This recipe was given to me by the mother of a friend. 
I was attending a baby shower and she had made the most delicious apple cake. I asked for the recipe and she went to the kitchen and came back with a photocopy of the original recipe she had cut out of the Oregonian. She had a few copies already made since she knew people would ask for the recipe. Don’t you love an organized hostess?
When I came home, I used my hole punch and placed it in my Recipe Binder. It’s become one of my favorite all-time recipes.
This Cream Cheese Sour Cream Apple Cake is meant to be made in a bundt pan, but I thought I’d try them in my Cake Boss Novelty pan instead. I thought they’d be so cute and I was right! Great for a quick breakfast to take along or for individual desserts.
How to Make Apple Cake
After gathering your ingredients and supplies, you’ll need to decide if you want to make just one cake in a regular-size bundt pan, but do the mini bundts like I did. Your baking time will vary with whatever shape you choose.
What Apples are Best for Baking in a Cake?
For baking in a cake, it’s best to use apples with a balanced flavor and texture that can hold up well during the baking process. Varieties like Granny Smith, Honeycrisp, Fuji, or Braeburn are excellent choices. They provide a combination of sweet and tart flavors while maintaining their structure, adding a delicious and slightly firm texture to your apple cake.
Can you Freeze Apple Cake?
Yes, you can! You’ll want to allow the cake to cool completely. I like to wrap the apple cake in a couple of layers of plastic wrap and then place it in a ziplock freezer bag. Be sure to force as much air out as you can before zipping. You can also wrap with aluminum foil over the layered plastic wrap. You can freeze up to 12 months. Thaw and serve at room temp.
Cream Cheese & Sour Cream Apple Cake
This apple cake recipe is great to make in the fall during apple harvest time. Always moist, not too sweet and perfect for dessert or snacking.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1 cup (real) butter (softened)
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
- 2 1/2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 3 cups diced tart apples
Instructions
- Preheat oven to 350 degrees. (if you're using the small cake pans like I did, heat to only 325 degrees)
- Grease and flour a 10 inch bundt pan.
- Sift together the flour, baking powder, salt and cinnamon; set aside.
- In a large bowl (I used my kitchen-aid) of an electric mixer, beat the butter, cream cheese, sour cream and sugar for 8 minutes. (yes 8 min) on medium speed.
- Beat in eggs one at a time, scraping the side of the bowl after each one.
- Beat in Vanilla.
- Reduce speed to low and gradually add flour mixture.
- Stop mixing as soon as the flour is incorporated.
- Gently fold in the apples.
- Pour the batter into a prepared pan.
- BAKE 1 hour or until a toothpick is clean when inserted. If you're using the small cake pans like I did, I baked for about 30 min.
- Cool completely and top with sifted powder sugar or glaze.
Notes
Use REAL butter, not margarine or processed spreads.
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Nutrition Information
Yield 9 Serving Size 1Amount Per Serving Calories 536Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 116mgSodium 433mgCarbohydrates 95gFiber 2gSugar 61gProtein 9g
We do our best to calculate, however, nutrition information may not be accurate.
Do you have a favorite apple recipe to pass along? I’d love to try it.
More Fall-Inspired Recipes
- Beer Bread with Cheddar and Garlic – Today’s Creative Life
- Pumpkin Crunch Cake with Chocolate Chips – Today’s Creative Life
- Minestrone Soup – Today’s Creative Life
- Pumpkin spice Donut Holes – DIY Candy
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DIY DIpped Oreos
See the full tutorial I created for Skip to my Lou!
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Amy @ Positively Splendid says
This looks to-die-for good, Kim!
Kimberley Morris says
Mmmmm, looks so yummy!!! Wow, I can’t believe it takes an hour to cook. That is a LONG time for a cake. I notice that for your small cakes, you mentioned that you set the oven to 325 instead of 350. Did you still have to cook the small cakes for an entire hour at 325, or did they cook faster than that? Thank you 🙂
Kim says
It is yummy and yes, it takes a LONG time. I lowered the temp because my small pans were looking like they were going to brown quicker than the middle cooking. With the smaller pans I baked for around 30 min, checking often.
Kimberley Morris says
Awesome–thanks for your response 🙂
Patty S. says
Hi Kim, I am from Vancouver,Washington. I am newly transplanted from Texas. I will have to try this cake, but I will have to use gluten free flour. I am pretty sure it will turn out awesome! Thanks for the recipe!!
Kim says
Welcome to the NW! I’m in Camas!
Katrina says
Hi Kim, I was looking for a cake to try today and of course I can’t pass on this one. I have everything and I’m ready to start but I noticed there was no time for baking. Sometimes I’m a little off key,hehe, and this is probably one of those times and I’m overlooking it but do you mind responding. Thanks so much for all you share on your fantastic website!
Kim says
ACK! Yes, it’s one hour if you’re using one bundt pan. Check with a toothpick.
Roeshel says
Those look SO good, Kim! Pinned…definitely a must try, perfect for fall!
Beth @ Sawdust and Embryos says
These look sooooo yummy! Can’t wait to give it a try!
kate blue says
yummo_ this looks similar to something I make called Jewish Apple Cake but I am gonna kick it up a notch and add the frosting tip to it next time!
Kim says
I’ll have to look up Jewish Apple Cake! Sounds delicious.