Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
- 3 cups peeled, chopped apples (about 2–3 medium apples; Granny Smith works well)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Mix in the sour cream or yogurt until smooth.
- Gradually stir in the dry ingredients until just combined—do not overmix.
- Fold in chopped apples and nuts (if using).
- Spread the batter evenly into the prepared pan.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes before serving. Serve warm or at room temperature, optionally with a dusting of powdered sugar or a scoop of vanilla ice cream.
Would you like a glaze or caramel topping option to go with it?