Farmhouse Apple Cake

An apple a day keeps the doctor away, or so the old saying goes. Luckily for us, they never specified exactly how this magical apple is to be consumed, which is why today we are enjoying our apples in a deliciously moist Farmhouse Apple Cake. Topped with buttery, crumbly, nutty streusel, this cake is definitely good for the soul and will keep you coming back for more.

My Farmhouse Apple Cake is a rustic, old-fashioned sort of cake. It’s super easy to make, no mixer required at all, just a couple of bowls and a whisk. The secret to the lovely tender crumb of this cake is using sour cream, which stops the cake from being too heavy and gives it a terrific texture. As a bonus, it means you don’t have to use anything like the amount of butter as a traditional cake, so maybe it is good for you after all!

I’ve always loved apples and I can’t wait to start planting some trees of my own. Surely one of the best things about apples is the weird and wonderful names they are given: D’Arcy Spice, Peasgood’s Nonsuch, Cornish Gilliflower to name a few. The best apples for cooking with are always the tarter varieties, Granny Smith or Braeburn are widely available, though today I used one of the very best: ‘Belle de Boskoop’ a brilliant all-rounder, whether cooking, eating or cider making.

Hopefully, you all had a relaxing weekend and were able to enjoy a bit of sunshine. Take care out there and happy cooking. x J

Farmhouse Apple Cake

Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!

Farmhouse Apple Cake

Farmhouse Apple Cake

Yield: Serves 8
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Crumbly, buttery, nutty streusel tops this moist and tender apple cake. This rustic farm-style cake is made with no special equipment, just a couple of bowls and a whisk. The sour cream makes the crumb beautifully light and fluffy, while the apples make sure the cake is never dry.


for the crumble:

  • 75 g plain flour
  • 50 g butter, cubed
  • 50 g sugar
  • 50 g nuts, roughly chopped (walnuts, almonds etc)

for the cake:

  • 200 g sour cream, full fat (note: In Germany use Schmand or Creme Fraiche, not Saure Sahne)
  • 2 medium eggs
  • 50 ml neutral oil, sunflower, canola etc
  • 2 tsp vanilla essence
  • 200 g plain flour
  • 175 g sugar
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1-2 tart apples, peeled and cut into 1cm cubes, approx 250g (see note)


Heat the oven to 180°C / 350°F / Gas 4. Line the base of a 20cm round spring form cake tin with baking paper and grease the base and sides well with butter.

Make the crumble by combining the flour and butter in a bowl. Use your fingers to rub the butter into the flour, pinching it and squeezing it until it has a rough, pebbly texture. It doesn’t have to be fine, in fact, the rougher the better. Stir through the sugar and nuts, then put the bowl in the freezer while you prepare the cake.

In a mixing bowl, whisk together the sour cream, eggs and oil until smooth. In a separate bowl whisk together the flour, sugar, baking powder and cinnamon until well combined. Stir the wet ingredients into the dry until just combined, then add the apple cubes to the mixture and fold through, gently but thoroughly. Scrape the mixture into the prepared tin, smooth the top, then scatter over all of the crumble.

Bake in the bottom third of the preheated oven for 1 hour. Check around 55 minutes to make sure it isn’t getting too brown on the top, it shouldn’t, but if it is, cover loosely with a square of tin foil. After an hour, check to make sure the cake is cooked by inserting a wooden skewer into the centre of the cake. It should come out with just a few moist crumbs clinging to the skewer. If it is at all liquid, return to the oven for a further 5 minutes.

Allow the cake to cool in the tin before running a sharp knife around the side to loosen from the tin and transferring to a serving platter. Dust with icing sugar to serve, and if you fancy a big mound of whipped cinnamon cream, though it is so lovely and moist the cake doesn’t need it.


For a cake like this, it is best to use tart apples, Boskoop are my favourite, but Braeburn or Granny Smith would be fine. If you have very sweet apples, reduce the sugar by 25g and add some grated lemon zest.

If you don’t have vanilla essence or extract where you are (eg: Germany) replace with 2 tsp vanilla sugar.

Nutrition Information:
Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 458Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 69mgSodium: 204mgCarbohydrates: 62gFiber: 3gSugar: 32gProtein: 7g

Nutrition information is calculated automatically and isn’t always accurate.


I have a nut allergy. Can I make this apple cake nut-free?

Of course! Just leave them out of the streusel.

I don’t have any apples, can I make this with other fruit?

I don’t see why not! I’d lean toward fruit with a bit of a sour note. Rhubarb, gooseberries, raspberries etc.

Can I make this cake in a different size tin?

I haven’t experimented too much, but I’d say that would be fine, you’ll just need to adjust the cooking time. It would make lovely muffins, with much-reduced cooking time, maybe 35 minutes.

Can I make Farmhouse Apple Cake without the oil?

Sure you can! Replace with melted butter.

Farmhouse Apple Cake
Farmhouse Apple Cake
Farmhouse Apple Cake
Farmhouse Apple Cake
Farmhouse Apple Cake


Looking for more baking recipes? Why not try:

Flaky Pastry Apricot Tart

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Jay Wadams
Jay Wadams is a cookbook author and food, architectural and landscape photographer. Jay is the author of two cookbooks: 'Tasty' (2017) and 'Simply Summer' (2019). Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.
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