Apple Cake

A recipe for a soft apple cake with optional topping and glaze, suitable for 10-12 slices.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup sour cream or plain Greek yogurt
• 3 cups peeled and diced apples (about 3 medium apples)
• Optional Topping: 2 tablespoons brown sugar
• Optional Topping: ½ teaspoon cinnamon
• Optional Topping: 2 tablespoons chopped walnuts or pecans
• Optional Glaze: 1 cup powdered sugar
• Optional Glaze: 2 tablespoons milk
• Optional Glaze: ½ teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with butter or non-stick spray and lightly dust with flour or line the bottom with parchment paper.
2. In a medium bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk until evenly blended.
3. Using an electric mixer on medium speed, beat softened butter, granulated sugar, and brown sugar for about 3–4 minutes until the mixture becomes light and fluffy.
4. Beat in the eggs one at a time. Mix well after each addition. Add vanilla extract.
5. Mix in the sour cream until smooth. The batter will become creamy and slightly thick.
6. Reduce the mixer to low speed. Gradually add the flour mixture. Mix only until no dry flour remains. Avoid overmixing to keep the cake soft.
7. Using a rubber spatula, gently fold the diced apples into the batter. Make sure the apples are evenly distributed throughout the mixture.
8. Pour the batter into the prepared cake pan. Spread evenly with the spatula. If using the topping, sprinkle the cinnamon sugar mixture and chopped nuts over the top.
9. Bake at 350°F (175°C) for 50–60 minutes. The cake is done when a toothpick inserted into the center comes out clean, the top is golden brown, and the edges begin pulling away slightly from the pan.
10. Allow the cake to cool in the pan for 15–20 minutes. Transfer to a cooling rack. Cool completely before glazing.
11. Make the Glaze (Optional): Mix powdered sugar, milk, and vanilla. Whisk until smooth. Drizzle over the cooled cake.

Notes

Tips: Choose firm apples that hold their shape during baking (e.g., Granny Smith, Honeycrisp, Gala, Fuji, Braeburn, Pink Lady). Do not overmix the batter after adding the flour. Let the cake cool before slicing to prevent crumbling. Storage: Store covered at room temperature for up to 3 days or refrigerate for up to 6 days. Freeze individual slices for up to 3 months. Nutrition (Approximate Per Serving): Calories: 330, Protein: 5g, Carbohydrates: 48g, Fat: 13g.