Russian Apple Cake with Sour Cream: a soft and tender 5-layer cake filled with a sweet and tart apple and sour cream frosting! If you love moist, fork-tender, melt-in-your-mouth cakes & apple desserts, this baby is for you!
17.5ozapplespeeled, cored & diced (about 3-4 large apples)
2tbspfreshly squeezed lemon juice
1/2cupwhite granulated sugar
6.3ozsour creamroom temperature
For the Cake Layers
1 and 1/2 tspbaking powder
1 stick + 2 tbspunsalted buttercold, diced
1/2cupwhite granulated sugar
In a large skillet over medium heat add the diced apples, lemon juice & water. Cook uncovered for 5 minutes. Add in the white granulated sugar and cinnamon, mix, cover with a lid and simmer over low heat for 15-20 minutes or until the apples are soft. Turn off the heat and allow the apples to cool down a bit before moving onto the next step.
Add the cooked apples to a food processor and pulse until completely smooth. Transfer the pureed apples to a medium bowl, add in the vanilla sugar, sour cream, and butter. Mix until completely smooth. If you get a few lumps in the frosting you can use a food processor or an immersion blender to get rid of them! Cover the bowl with plastic wrap, then chill in the refrigerator for 1 hour.
Meanwhile, make the cake layers. Add the sifted flour, baking powder, and cold butter to a food processor and pulse until the mixture resembles coarse crumbs. Transfer the mixture to a medium bowl. In a separate bowl, cream the egg and sugar together until fluffy and light yellow in color. Pour the egg mixture into the flour mixture and mix until a dough starts forming. Knead or mix the dough using a wooden spoon or a spatula until soft, form it into a ball, wrap in plastic wrap, and chill in the refrigerator for 1-2 hours.
Preheat the oven to 395F and line a baking sheet with parchment paper. Divide the chilled dough into 5 equal pieces. Using a floured rolling pin, roll out each piece into an 8-inch disc (it will be very thin), don't worry about getting the edges to be pretty, you'll trim them off! Poke it with a fork to keep it from puffing up in the oven. Bake each layer for 6-7 minutes or until golden.
Use a knife to trim each baked layer into a 7-inch disc. Save the trimmings, place them on a baking sheet lined with parchment paper and bake them until brown and toasted (5-10 minutes). Using a food processor, grind the trimmings into fine crumbs and set them aside.
To assemble the cake place the first layer on your favorite cake stand or flat serving plate, then spoon 2-3 tbsp of apple frosting in the center of the cake layer and use an off-set spatula or a butter knife to spread the frosting evenly. Alternate cake layer and frosting ending with a frosting layer. Use any leftover frosting to smooth out the sides of your cake, then press the sides of the cake with the reserved crumbs (you can use the back of a spoon, a spatula, or your hands to do this).
Chill the cake for 3-4 hours or overnight before slicing & serving! Enjoy!! Keep any leftovers covered in the refrigerator for up to 3-4 days.
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