Here’s a detailed recipe for Delicate Apple and Cream Cake along with an FAQ section that covers common doubts bakers might have.

🍎 Delicate Apple and Cream Cake Recipe

This cake is light, moist, and layered with tender apples and a smooth cream filling — perfect for tea-time or as a gentle dessert.

Ingredients

For the Cake:

1 ½ cups (180 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
Pinch of salt
½ cup (115 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup (120 ml) sour cream or plain yogurt
2 medium apples (peeled, cored, and thinly sliced)

For the Cream Layer:

1 cup (240 ml) heavy cream
3 tbsp powdered sugar (or to taste)
1 tsp vanilla extract

Optional Topping:

Dusting of powdered sugar or cinnamon
A drizzle of caramel sauce

Instructions

Prepare the oven & pan
- Preheat oven to 350°F (175°C).
- Grease and line an 8-inch (20 cm) springform pan with parchment paper.
Make the batter
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until pale and fluffy (about 3 minutes).
- Add eggs one at a time, beating well. Stir in vanilla.
- Mix in the flour mixture in 2 additions, alternating with sour cream/yogurt.
Assemble with apples
- Spread half the batter into the pan.
- Arrange half the apple slices over it.
- Spread the rest of the batter, then top with remaining apples.
Bake
- Bake 40–45 minutes, until golden and a toothpick comes out clean.
- Cool in the pan for 15 minutes, then transfer to a rack.
Prepare the cream
- Whip the cream, sugar, and vanilla until soft peaks form.
- Chill until ready to serve.
Serve
- Slice the cooled cake, top with a dollop of cream, and optionally dust with powdered sugar or drizzle caramel.

❓ FAQs

1. Can I make this ahead of time?

Yes. The cake keeps well for 2 days at room temperature (covered). Whipped cream is best prepared fresh, but you can stabilize it with 1 tsp cornstarch or gelatin if making in advance.

2. Which apples work best?

Tart-firm apples like Granny Smith, Honeycrisp, or Pink Lady keep their shape and balance the sweetness.
Softer apples (Fuji, Gala) make it more custardy.

3. Can I substitute the sour cream?

Yes — plain Greek yogurt works well. Even buttermilk can be used, though the batter will be thinner.

4. How do I keep the apples from sinking?

Slice them thinly and layer evenly. Tossing them lightly in flour before adding also helps.

5. Can I freeze it?

Yes. Freeze the cake (without cream) tightly wrapped for up to 2 months. Thaw at room temperature, then serve with fresh cream.

6. How do I make it lighter?

Use yogurt instead of sour cream.
Reduce butter by 2 tbsp and replace with applesauce.
Use only ½ cup sugar if you prefer less sweetness.

7. Can I add spices?

Absolutely. A pinch of cinnamon, nutmeg, or cardamom in the batter complements the apples beautifully.

8. Why is my cake dense?

Possible reasons:

Overmixing the batter.
Not enough leavening (check baking powder freshness).
Using cold eggs or butter.

9. Can I make it gluten-free?

Yes, replace flour with a 1:1 gluten-free baking blend. Add an extra egg white to help structure.

10. Can I make it more “fancy”?

Yes — layer with a cream cheese filling, add a crumb topping, or brush the apples with apricot jam for a glossy finish.

Would you like me to also give you a step-by-step photo guide style version (with visual plating suggestions), or would you prefer a shorter, quick-reference recipe card?