Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 2 large eggs (100g)
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) salt
  • 1/2 cup (120ml) sour cream
  • 3 cups (450g) peeled and diced Granny Smith apples
  • 1 tbsp (8g) all-purpose flour
  • 2 tbsp (28g) packed brown sugar
  • 1 1/2 tbsp (21g) unsalted butter
  • 1 1/2 tsp (7.5ml) heavy cream
  • Pinch (0.5g) salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform or Bundt pan with butter and line the bottom with parchment paper.
  2. Peel and dice Granny Smith apples into 1/2-inch cubes, then toss them with 1 tablespoon of all-purpose flour until lightly coated.
  3. In a large bowl, cream the softened butter and brown sugar until light and fluffy, approximately 3 minutes.
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  6. Gradually alternate adding the dry ingredients and the sour cream into the butter mixture, stirring until just combined.
  7. Gently fold the floured apples into the batter.
  8. Pour batter into the prepared pan, smoothing the top. Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.
  10. Prepare the glaze by combining brown sugar, butter, heavy cream, and salt in a small saucepan over heat until melted and smooth, then pour over the cooled cake.