Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (120g) full-fat sour cream
  • 3 medium (450g) Granny Smith apples, peeled and sliced thin
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) ground cinnamon
  • 2 tbsp (25g) granulated sugar
  • 1/4 cup (30g) powdered sugar

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform or Bundt pan and line the bottom with parchment paper.
  2. Beat softened butter and granulated sugar on medium-high speed until pale and fluffy, approximately 3–4 minutes.
  3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  4. Sift together flour, baking powder, and salt. Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour, mixing on low until just combined.
  5. In a separate bowl, toss sliced apples with lemon juice, cinnamon, and 2 tablespoons of granulated sugar.
  6. Pour batter into the prepared pan and smooth the top with a spatula.
  7. Gently press the apple slices into the top of the batter in a concentric circle or decorative pattern, pressing them halfway in.
  8. Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool slightly in the pan before removing and dusting the top with powdered sugar.