Ingredients
Method
Preheat your oven to 350°F (175°C).
Grease your baking pan with a little melted butter or oil, or line it with parchment paper.
In a large bowl, beat the eggs with the sugar until light and slightly foamy.
Add sour cream, milk, and melted butter. Mix until smooth.
Stir in the flour and baking powder until a smooth batter forms.
Thinly slice the apples.
In the prepared pan, layer:
- A layer of apples
- A layer of batter
- Another layer of apples
- Finish with the remaining batter
- Sprinkle ground cinnamon over the top.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
Let the cake cool for at least 20–30 minutes before slicing.
- It may look slightly moist or underbaked inside — that’s normal! It’s just the juicy apples. The cake is fully baked and deliciously tender.
Notes
Common Mistakes to Avoid
- Cutting the apples too thick — the cake won’t get that soft layered texture.
- Using overly juicy or soft apples that release too much liquid.
- Overbaking the cake, which can make it dry instead of soft and custardy.
- Skipping parchment paper if your baking dish tends to stick.
- Slicing the cake while it’s still very hot, which can make it fall apart.