Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 cup (240g) full-fat sour cream
  • 2 cups (250g) all-purpose flour
  • 1 1/2 tsp (7g) baking powder
  • 1/4 tsp (1.5g) salt
  • 3 large (approx. 1.5 lbs / 680g) Granny Smith apples, peeled and sliced
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (2g) ground cinnamon
  • 1/4 cup (60g) sour cream

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform or Bundt pan with butter and line the bottom with parchment paper.
  2. In a large bowl, cream together the softened butter and 150g granulated sugar until pale and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
  3. Fold in 240g of sour cream until smooth. Slowly whisk in the flour, baking powder, and salt, mixing only until the flour streaks disappear.
  4. Toss the sliced apples with lemon juice, 25g granulated sugar, and cinnamon. Let them sit for 5 minutes to form a light syrup.
  5. Spread the batter evenly into the prepared pan. Arrange apple slices on top in a concentric circle or rustic pile.
  6. Dollop the remaining 60g of sour cream over the apples and spread into a thin, translucent layer.
  7. Bake for 35 minutes or until a toothpick inserted into the center comes out clean and the edges are light mahogany-gold.