Equipment
* optional
Ingredients
Dry Ingredients
- 250 g all-purpose flour
- 10 g baking powder
- 2 g baking soda
- 3 g kosher salt
- 4 g ground cinnamon
- 1 g ground nutmeg
Wet Ingredients
- 115 g unsalted butter, room temperature
- 150 g granulated sugar
- 50 g light brown sugar, packed
- 2 eggs, room temperature
- 10 ml vanilla extract
- 120 g sour cream, room temperature
Fold-ins
- 300 g apples, peeled, cored, and cut into 1cm dice
- 80 g pecans, toasted and chopped
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium mixing bowl, vigorously whisk together the all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, and ground nutmeg until perfectly uniform.
In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter, granulated sugar, and light brown sugar on medium-high speed until pale, light, and distinctly fluffy.
Add the eggs to the butter mixture one at a time, beating well after each addition until fully incorporated, then mix in the vanilla extract.
Reduce the mixer speed to low. Add one-third of the dry ingredients, followed by half of the sour cream. Repeat, ending with the final third of the dry ingredients. Mix just until the last streaks of flour disappear.
Remove the bowl from the mixer and use a rubber spatula to gently fold in the diced apples and toasted chopped pecans, ensuring they are evenly distributed without deflating the batter.
Transfer the thick batter into the prepared cake pan, using the spatula to smooth the top into an even layer.
Bake in the preheated oven at 175°C (350°F) for 45 minutes, or until the top is deeply golden brown and a wooden skewer inserted into the center of the cake comes out completely clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Run a thin knife around the edges, carefully turn the cake out onto a wire rack, discard the parchment paper, and let it cool completely before serving.
Chef's Notes
- Toasting the pecans prior to adding them to the batter is essential; it draws out their natural oils, enhances their nutty flavor, and keeps them crisp against the moisture of the apples.
- Using a mix of sweet and tart apples, such as combining Honeycrisp and Granny Smith, yields a significantly more complex flavor profile and superior texture.
- The batter will appear quite thick, almost like a cookie dough, once the dry ingredients are added. This high viscosity is intentional and prevents the heavy fruit and nuts from sinking during the bake.
- Room temperature dairy ensures a stable emulsion when creaming the butter and sugar. This traps air effectively, resulting in the cake's remarkably tender, fine crumb.
Storage
Refrigerator: 5 days — Store in an airtight container to maintain maximum moisture.
Freezer: 3 months — Wrap the cooled cake tightly in plastic wrap, then a layer of aluminum foil.
Reheating: Bring to room temperature or microwave individual slices for 10 seconds before serving.
