A deliciously moist apple cake made with fresh apples, warm spices, and a tender crumb. Perfect for dessert or a cozy afternoon treat.
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
2 medium apples (about 1 pound), peeled, cored, and diced
1/2 cup chopped walnuts (optional)
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the diced apples and chopped walnuts if using, gently mixing to distribute evenly.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes.
Run a knife around the edges of the cake to loosen it, then turn it out onto a wire rack to cool completely before serving.