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For the Streusel Topping:
½ cup (100g) brown sugar
½ cup (65g) all-purpose flour
1 tsp ground cinnamon
¼ cup (½ stick / 57g) cold unsalted butter, cubed
For the Cake:
2 cups (250g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp nutmeg
¼ tsp salt
¾ cup (1½ sticks / 170g) unsalted butter, softened
1½ cups (300g) granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
½ cup (120ml) sour cream or plain yogurt
3 cups (450g) peeled & finely diced apples (Granny Smith, Honeycrisp, or Fuji)
💡 Pro Tips:
Toss apples in 1 tbsp flour—prevents sinking.
Room-temperature ingredients ensure even mixing.
Don’t overmix after adding flour—keeps cake tender.
Step-by-Step Instructions (Spiced, Juicy, Foolproof)
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1. Make the Streusel
In a bowl, mix brown sugar, flour, and cinnamon.
Cut in cold butter until crumbly. Set aside.
Herbs & Spices
2. Prep & Preheat
Preheat oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan.
3. Make the Batter
In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, beat butter and sugar until light and fluffy (2–3 mins).
Beat in eggs, one at a time, then vanilla.
Alternate adding dry ingredients and sour cream, starting and ending with flour. Mix until just combined.
Gently fold in diced apples (tossed in flour).
4. Bake to Perfection
Spread batter evenly in pan.
Sprinkle streusel topping generously over the top.
Bake 40–45 minutes, until a toothpick comes out with moist crumbs (not wet batter).
Cool 15 minutes before slicing.
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