Ingredients:

  • 3 cups (450g) Granny Smith apples, peeled and finely diced
  • 2 tbsp (25g) brown sugar
  • 2 tsp (4g) ground cinnamon
  • 2 ¼ cups (280g) all-purpose flour
  • 1 tsp (5g) baking powder
  • ½ tsp (2g) baking soda
  • ½ tsp (3g) salt
  • ¾ cup (170g) unsalted butter, softened
  • ¾ cup (150g) light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (240g) full-fat sour cream, room temperature

Instructions:

  1. Preheat oven to 350°F (175°C). Generously grease a 12-cup Bundt pan with butter and dust with flour, tapping out the excess.
  2. In a medium bowl, toss the diced apples with 2 tbsp brown sugar and 1 tsp cinnamon until thoroughly coated.
  3. In a separate bowl, sift together all-purpose flour, baking powder, baking soda, 1 tsp cinnamon, and salt.
  4. Using a mixer, beat softened butter and light brown sugar on medium-high until light and fluffy (approximately 3 minutes).
  5. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  6. Alternate adding the sifted dry ingredients and the sour cream to the butter mixture, starting and ending with the flour. Mix on low until just combined; do not overmix.
  7. Gently fold the cinnamon-coated apples into the batter using a rubber spatula.
  8. Pour the batter into the prepared Bundt pan and bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire cooling rack to cool completely.