Ingredients:

  • 2 cups Granny Smith or Honeycrisp apples, peeled and diced
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1 cup all-purpose flour (for crumble)
  • 3/4 cup light brown sugar, packed
  • 1 cup chopped pecans
  • 6 tbsp unsalted butter, cold and cubed
  • 1/2 tsp sea salt
  • 2 cups all-purpose flour (for cake)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup full-fat sour cream
  • 1 tsp pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and line a 9x9 inch square baking pan with parchment paper. Note: This ensures the cake won't stick and is easy to lift out later.
  2. Prepare the apple filling by tossing the 2 cups of diced apples with 2 tablespoons of granulated sugar and 1 teaspoon of cinnamon in a small bowl. Set aside to macerate. Wait until the apples look glossy and slightly wet.
  3. In a medium bowl, combine 1 cup flour, 3/4 cup brown sugar, 1 cup chopped pecans, and 1/2 tsp sea salt. Use a pastry cutter to work in 6 tablespoons of cold, cubed butter until the mixture forms pea sized crumbs. Refrigerate this immediately.
  4. In a large mixing bowl, cream the 1/2 cup softened butter and 1 cup granulated sugar until the mixture is pale yellow and fluffy. Note: This usually takes about 3 minutes of high speed mixing.
  5. Whisk in the 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the 1 cup sour cream and 1 tsp vanilla extract.
  6. Sift the 2 cups of flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt into the wet ingredients. Fold gently with a spatula until no white flour streaks remain.
  7. Gently fold the macerated apple mixture (including any juices) into the cake batter. Spread the batter evenly into the prepared baking pan using an offset spatula.
  8. Sprinkle the chilled pecan crumble evenly over the top, covering the batter completely from edge to edge.
  9. Bake for 45 minutes until a toothpick inserted into the center comes out clean and the pecans smell toasted.
  10. Allow the cake to cool in the pan for at least 15 minutes. This is critical for the crumb to set so it doesn't fall apart when sliced. > Chef's Note: If you notice the pecans are browning too quickly around the 30 minute mark, loosely tent the pan with a piece of aluminum foil. This allows the center to finish baking without burning the nuts. The texture of the dough should be thick and slightly tacky. Don't be tempted to add extra liquid; the sour cream and the juices from the macerated apples provide all the hydration needed. When you fold in the flour, stop the second it’s incorporated. Over mixing at this stage is the number one cause of tough cake because it develops too much gluten. Caramel Apple Cheesecake Bars: Creamy Baked Dessert for 16 — Enjoy these creamy Caramel Apple Cheesecake Bars. Our step-by-step timing gui...Apple Pie Dessert with Cinnamon - Baked in 30 Minutes — Discover the best Apple Pie Dessert with Cinnamon, featuring buttery cinnamon...The Ultimate Texas Chocolate Sheet Cake Recipe with Pecans — Our foolproof Texas Chocolate Sheet Cake recipe uses hot coffee for deep flav... $img_2$