Ingredients
Scale
- 2 cups all-purpose flour (or gluten-free baking flour blend for gluten-free version)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 2 medium fresh apples (such as Granny Smith), peeled, cored, and diced
- 1/2 cup all-purpose flour (or gluten-free baking flour blend)
- 1/4 cup brown sugar, packed
- 1 tsp ground cinnamon
- 6 tbsp cold unsalted butter, cut into chunks
- 1 tbsp cinnamon sugar (for sprinkling on top)
Instructions
- Peel, core, and dice fresh apples into small cubes to ensure even distribution and juicy bursts in the cake.
- In a bowl, combine flour, brown sugar, and cinnamon. Add cold butter chunks and use fingers or a pastry cutter to work it into pea-sized crumbly pieces. Set aside.
- In another bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg for even spice distribution.
- Beat softened butter with granulated sugar until light and fluffy, incorporating air for a tender crumb.
- Beat in eggs one at a time, followed by vanilla extract to enhance aroma and depth.
- Alternately add dry ingredients and sour cream to the butter mixture, mixing gently just until combined to avoid overmixing.
- Gently fold diced apples into the batter to incorporate juicy pieces throughout.
- Pour half the batter into a greased 9×9-inch or 8×8-inch pan. Sprinkle half the streusel over it. Add the remaining batter and top with the rest of the streusel. Sprinkle cinnamon sugar on top for a sparkly crust. Bake at 350°F (175°C) for 40-45 minutes, until a toothpick inserted comes out clean and the top is golden brown. Let cool for 10-15 minutes before slicing.