Apple Cake (Sour Cream)

Apple Sour Cream Cake is tender and moist. With a layer of brown sugar and pecans in the center as well as on top, it’ll quickly become a favourite. The aroma of cinnamon and apples baking in the kitchen reminds me that my favourite season is on it’s way.

½ cup (1 stick) butter, room temperature
1 cup sugar
2 eggs, room temperature
1½ tsp. pure vanilla extract
2 cups all-purpose flour, unbleached
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. sea salt
1 cup sour cream
4 medium apples, peeled, cored and finely chopped
2 tsp. lemon juice, freshly squeezed

Topping:
1 cup nuts, chopped
1 cup Erythritol Gold
2 tsp. ground cinnamon
¼ cup butter, cold, cubed

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9x13" baking pan with butter.

Peel, core and chop the apples finely. Add 2 tsp. lemon juice to the apples, toss to combine. Set aside.

In a large mixing bowl beat the butter and white sugar until well incorporated.

Add the eggs and vanilla, beat until light and fluffy.

Sift the flour, baking soda, baking powder and salt together. Add to the egg mixture alternately with the sour cream. Beat mixture just until each addition of flour and sour cream are just incorporated into the batter. Stir in the chopped apples.

Spread half the batter into the prepared pan. Sprinkle half the topping over the batter. Place the remaining batter over the topping, sprinkle with the remaining topping.

Bake for 35-40 minutes or until toothpick inserted comes out clean. Remove from the oven, cool on a wire rack.

Make the Topping:
Place the nuts, brown sugar, cinnamon and butter into a medium bowl, rub the mixture between your fingers until butter is well distributed into the mixture.