Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
- 2 cups peeled, chopped apples (Granny Smith or Honeycrisp work great)
- Optional: ½ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Mix in the sour cream until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined (don’t overmix).
- Fold in the chopped apples and nuts (if using).
- Pour batter into prepared pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Optional: Dust with powdered sugar or drizzle with a simple glaze (powdered sugar + milk) before serving.
Enjoy warm or chilled — it’s great either way!
Would you like a version that’s gluten-free, dairy-free, or lower in sugar?