Sour cream cake with apples and crunchy honey-almond topping

Sour cream cake with apples and crunchy honey-almond topping

Discover the rustic charm of this sour cream and apple cake, enhanced with a delicious crunchy honey and almond topping. This recipe combines the juicy freshness of apples with the creamy richness of vanilla sour cream pudding, all nestled on a simple, buttery base. The crowning glory is a sweet, nutty almond crust that adds a satisfying crunch to every bite. This cake is a testament to traditional baking, bringing together comforting flavors and textures that are perfect for any gathering.


Why you'll love it:

This cake offers a harmonious blend of textures and flavors, from the soft, creamy pudding layer to the crunchy, buttery base to the crunchy almond topping. The natural sweetness of the apples is perfectly balanced by the creamy sour cream and the rich, caramelized notes of the honey-almond crust. It's a versatile dessert that works just as well for a cozy family dinner as it does for a festive occasion.

Perfect occasion:

This cake is perfect for fall gatherings, holiday parties, or any occasion that calls for a comforting, hearty dessert. It's a great choice for afternoon tea, coffee breaks or as a special weekend gift. Serve it at your next family gathering or bring it to a potluck and watch it disappear!

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Decorating Tips:

Once the cake has cooled, dust it lightly with powdered sugar for a snowy effect. Garnish with fresh apple slices or a few whole almonds to highlight the natural ingredients used in the recipe. If serving at a party or special event, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.


For the base:

  • 70g butter
  • 40g of sugar
  • 120g flour
  • A pinch of salt
  • 1 teaspoon of baking powder

For the Apple layer:

  • 650 g peeled, cored and thinly sliced ​​apples
  • 2 teaspoons of lemon juice

For the sour cream pudding:

  • 500 ml of milk
  • 2 packets of vanilla pudding powder
  • 2 teaspoons of vanilla sugar
  • 130g of sugar
  • 330 g sour cream
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For the honey and almond topping:

  • 20g butter
  • 20g brown sugar
  • 20g of honey
  • A pinch of salt
  • 80 g flaked almonds


  1. Preheat the oven to 180°C. Butter a 24cm springform pan.
  2. Prepare the apple layer: Mix the apple slices with the lemon juice. Put aside.
  3. Prepare the dough: Mix butter, sugar, flour, salt and baking powder until combined. Press into the bottom of the prepared pan. Arrange the apple slices on top.
  4. Prepare the sour cream pudding: Cook the milk, vanilla pudding powder, vanilla sugar and sugar to make a pudding. Stir in the sour cream once the pudding is cooked.
  5. replaces the word nice with empty assemble: Pour the sour cream pudding over the apples.
  6. Prepare the filling: Heat the butter, brown sugar, honey and a pinch of salt. Add the flaked almonds. Carefully spread this mixture over the sour cream pudding.
  7. Bake for about 45 minutes on the second rack from the bottom.
  8. Let the cake cool completely in the pan, then cut and serve.
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Enjoy this Apple Sour Cream Cake with Crunchy Honey Almond replaces the word nice with emptypping, a delicious dessert that brings comfort and joy to any table!

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