Sour Cream Apple Cake

Recently, I found a jumbo-sized tub of sour cream on sale at the supermarket, which I used to make mushroom stroganoff and as a topping for Mexican rice bowls. It also featured in my latest baking experiment, sour cream apple cake.

This recipe is interesting, as you mix the flour and sugar together first and use some of it as a "crust" in the bottom of the pan. Then you combine the rest with the sour cream and apples to make a wet mixture that goes on top.

As my pan is a bit smaller than a 9x13, I was worried that the crust wouldn't soak into the cake mixture enough and would still be too dry when done. There was some loose crust at the bottom of the pan, but it was tasty and crumbly and went very well with the moist cake.