Ingredients:

  • 3 large Granny Smith or Honeycrisp apples, peeled and sliced 1/4-inch thick (approx. 500g)
  • 50g granulated sugar
  • 1 tbsp cornstarch
  • 1.5 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 250g all-purpose flour
  • 200g granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 170g unsalted butter, softened and cubed
  • 120g sour cream or full-fat Greek yogurt, room temperature
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 60ml whole milk
  • 2 tbsp coarse sparkling sugar
  • 0.5 tsp ground cinnamon

Instructions:

  1. Heat the oven. Set your oven to 350°F (175°C). Grease your 9 inch springform pan and line the bottom with parchment paper. Note: The parchment ensures the fruit doesn't stick to the base.
  2. Macerate the fruit. Toss the 500g of sliced apples with 50g sugar, 1 tbsp cornstarch, 1.5 tsp cinnamon, and nutmeg in a medium bowl. Wait 10 minutes until a light syrup forms.
  3. Mix dry ingredients. Combine 250g flour, 200g sugar, 2 tsp baking powder, and 1/2 tsp salt in your mixer bowl. Mix on low until just blended.
  4. Incorporate the butter. Add the 170g of cubed butter one piece at a time while the mixer runs on low. Process until the mixture looks like coarse sand.
  5. Whisk the liquids. In a separate bowl, whisk 120g sour cream, 2 eggs, 1 tbsp vanilla, and 60ml milk. Ensure the eggs are fully broken down.
  6. Combine and beat. Pour the liquid into the flour butter mix on medium low speed. Beat for 60 seconds until the batter is pale and velvety.
  7. Layer the pan. Spread the thick batter into the pan. Arrange the apples on top, slightly overlapping them. Press them gently so they anchor into the batter.
  8. Add the crunch. Mix 2 tbsp sparkling sugar with 0.5 tsp cinnamon and sprinkle it over every inch of the top.
  9. The long bake. Bake for 55 minutes. Check for a clean skewer and a golden, set center.
  10. Cool and release. Let the cake sit in the pan for 15 minutes. Run a thin knife around the edge before popping the spring.