1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream or Greek yogurt
3-4 medium apples, peeled, cored, and chopped
Optional: 1/2 cup chopped nuts (walnuts or pecans)
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two loaf pans.
Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Add the Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Incorporate the Dry Ingredients and Sour Cream: Gradually add the dry ingredient mixture to the butter mixture, alternating with the sour cream (or Greek yogurt). Begin and end with the dry ingredients, mixing just until combined.
Fold in the Apples and Nuts: Gently fold in the chopped apples and nuts (if using) until evenly distributed throughout the batter.
Bake the Cake: Pour the batter into the prepared baking pan(s) and spread it evenly. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan on a wire rack for about 10 minutes before removing it from the pan to cool completely.
Serve warm or at room temperature, optionally dusted with powdered sugar or topped with a scoop of vanilla ice cream.
Conclusion
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