Ingredients
- 2 cups white Lilly flour (or all-purpose flour)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream (or plain yogurt)
- 3 cups peeled, cored, and chopped fresh apples (about 2 large apples)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a bundt pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the white Lilly flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add Eggs & Vanilla: Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet & Dry: Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Fold in Apples: Gently fold in the chopped fresh apples.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Serve plain or dust with powdered sugar if desired.
Would you like me to add tips or suggestions for serving?