Ingredients:

  • 3 cups (450g) Granny Smith or Honeycrisp apples, diced
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2.6g) ground cinnamon
  • 2 tbsp (25g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tsp (5.2g) ground cinnamon
  • 1 tbsp (12g) baking powder
  • ½ tsp (3g) salt
  • ¾ cup (170g) unsalted butter, softened
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • ½ cup (120ml) sour cream

Instructions:

  1. Toss the diced apples with lemon juice, cinnamon, and sugar. Let them macerate for 10 minutes to form a syrupy glaze.
  2. Cream the softened butter and sugar until pale and fluffy. Beat in the eggs one at a time, then stir in the vanilla and sour cream.
  3. In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt.
  4. Gradually fold the dry ingredients into the wet batter until just combined; do not overmix.
  5. Grease a 9x9 inch baking pan. Pour in half of the batter, spread half of the cinnamon-apple mixture over the layer, top with the remaining batter, and finish with the remaining apples, pressing them gently into the surface.
  6. Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted in the center comes out clean.