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Polish apple cake with slice cut on stand

Apple sour cream cake

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 8 - 10

Celebrate seasonal ingredients and bake this easy apple sponge cake. This Polish recipe uses soured cream for a moist sponge and a tot of rum



  • 4 apples
  • 1 lemon, juiced
  • 440g caster sugar
  • 4 eggs
  • 480g plain flour
  • 7g baking powder
  • 250g soured cream
  • 50ml rum
  • 20g butter, melted, plus extra for the tin
  • 10g icing sugar


  • STEP 1

    Peel, deseed and cut the apples into eighths. Pour the lemon juice over the apples and sprinkle with a little caster sugar so that they do not darken.

  • STEP 2

    Heat the oven to 190C/fan 170C/gas 5. Beat the eggs with the remaining caster sugar in a mixer until you have a thick, pale, mousse-like mixture. Sift over the flour and baking powder, and fold it in followed by the soured cream, rum and butter.

  • STEP 3

    Butter the inside of a 23cm springform tin and arrange the apples on the base. Spoon the batter on top and level it with a spatula. Put the cake in the oven and bake for 50 minutes-1 hour without opening the door. Cool the cake and then turn it out onto a plate, and sprinkle it with icing sugar to finish.

Goes well with


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