How to Make a German Sour Cream Apple Cake

This is a great recipe for apples and the sour cream custard compliments them beautifully.

Buy your equipment here:
Springform Pan 9inch –
Apple Corer –
Apple Peeler –
Wusthof Santoku 7” with sharpener –
Cooling rack –

Ingredients for 1-2-3 Dough:

1 cup Sugar
2 cups Butter
3 cups Flour
1 Egg, beaten

– Mix flour and butter together until roughly combined.
– Mix in sugar.
– Add egg
– Wrap in plastic wrap and chill for about 1 hr.

Ingredients for Cake:

½ recipe 1-2-3 Dough
4-5 Apples, peeled, cored, and halved
Dried breadcrumbs
½ cup Whipping Cream
2 Eggs
1 cup Sour cream
1 tbsp Corn starch
½ cup Sugar
½ tsp Vanilla

– Preheat oven to 375ºF/190ºC and grease and flour a 9″ springform pan.
– Press dough into bottom and sides of pan. Dough should come about ¾ up the side of the pan.
– Sprinkle enough breadcrumbs to cover the bottom.
– Score the top of each apple and arrange in pan with scored side up, adding pieces to fill in the holes.
– Combine whipping cream, eggs, sour cream, corn starch, sugar, and vanilla.
– Pour over apples and bake for 1-1½ until a knife inserted in the middle comes out clean.
– Cool on wire rack in tin.

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