This delicate apple cake is so light and fluffy with bits of chopped apple throughout and topped with slices of fresh apples coated in cinnamon sugar syrup!
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 8
Ingredients
For the topping
¼cup(56g)unsalted butter
½cup(110g)light brown sugar, packed
½teaspoonground cinnamon
¼teaspoonground nutmeg
2largetart baking apples, peeled, cored, and sliced thin
For the cake
½cup(113g)unsalted butter, softened
¾cups(150g)granulated sugar
2large eggs, room temperature
½cup(115g)sour cream, room temperature
1teaspoonvanilla extract
1 ½cups(180g)cake flour, sifted
½teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
1cup(125g)finely chopped apple, from about 1 apple
Instructions
Preheat oven to 350ºF. Spray a 9-inch round cake pan with non-stick spray and line the bottom with parchment paper; set aside
For the fruit topping
Melt the butter in a large skillet over medium heat. Add the sugar, cinnamon, and nutmeg and stir to combine. Cook for about 4 minutes, until the sugar has turned dark brown. Swirl the pan occasionally.
Add the apples and stir to coat. Cook, stirring occasionally, for about 5 minutes, until the apples have softened and the juices have thickened to a syrup consistency.
Arrange the apples into the bottom of the prepared pan and spread them around evenly. Leave behind any excess juice. (You can save the syrup to drizzle over the cake after it's baked or use it for pancakes and waffles.)
For the cake
In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the sour cream and vanilla.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk and add it to the butter. Mix just until the flour is fully incorporated.
Gently fold in the chopped apple.
Spoon the batter over the apples in the cake pan and spread the batter out into a smooth layer to the edge of the pan.
Bake for 25 to 35 minutes, or until the cake is a rich golden brown and a wooden toothpick inserted into the center comes out clean.
Cool on a wire rack for 5 minutes. Place a serving platter over the top of the cake pan and flip them both over to invert the cake out onto the platter. Don't force the cake loose, let it sit for a minute if it's not coming out easily and it will gradually detach from the pan.
Cool to room temperature before slicing and serving.
Notes
I used Granny Smith Apples
There will be leftover syrup from cooking the apples. You can drizzle this over the baked cake or save it for pancakes and waffles. Store it in the refrigerator for up to 5 days.
Make ahead tip
The baked and cooled cake will keep for up to 5 days covered tightly and stored in the refrigerator.
The cake can also be frozen for up to 3 months. Bring to room temperature before serving.