Last year when I made this cake for the first time, my fiancé asked if I would make one every week forever. I brought it to Thanksgiving, which was the first time I met his family, and I swear 99% of why they liked me was this cake. This year his mom asked me to make it again but since we won’t be spending Thanksgiving with them I made it a little early. The recipe makes enough to fill one 10″ bundt pan (which looks beautiful dusted with powdered sugar as part of a Thanksgiving spread), but this time I made four small loaves (5″x3″) and one regular loaf (9″x5″). I divvied up three of the loaves between Greyson and his mom, and then put two in the freezer so I won’t have to make them again in a couple weeks (read: so we didn’t eat five cakes in one week). If you’re making this recipe for Thanksgiving, I would use a bundt pan for aesthetic reasons, but if you’re just making it to snack on the loaves are perfect for slicing and toasting in the morning with coffee (spread with a little peanut butter or cream cheese they’re even better!).
1 cup butter, softened
2 cups white sugar
1 tsp vanilla extract
2 cups all purpose flour, plus 1 1/2 tbsp
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sour cream
1 1/4 cups apple, peeled, cored and finely chopped
2 tbsp brown sugar
1 tsp cinnamon
1/8 tsp ground cloves
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1 cup powered sugar
1 tsp almond extract
1-2 tbsp milk
Preheat oven to 350. Grease and flour pan(s).
In a large bowl combine the butter and sugar and beat with an electric mixer on high speed until light and fluffy (about 90 seconds). Add eggs one at a time, mixing completely after each addition. Add vanilla and mix to combine.
In a medium bowl combine flour, baking powder, baking soda, and salt. Add 1/3 of the flour mixture to the butter and sugar mixture, beating until completely combined. Add 1/2 of the sour cream, mix completely, then add another 1/3 of the flour and mix completely. Add the rest of the sour cream and mix completely. Add the rest of the flour mixture and mix until combined, then set aside.
Place the chopped apples in a small mixing bowl. Sprinkle with the remaining 1 1/2 tbsp flour, brown sugar and spices. Toss to coat evenly. Mix the apples with the batter using a spatula until the apples are evenly distributed but there is still a swirl pattern.
Transfer to the pan(s) and bake for 45-55 minutes if making a bundt, 35-40 minutes if making loaves, or until golden. Allow the cake to cool before inverting it and coating with glaze (if desired).
Adapted from Our Best Bites.