Sour Cream Apple Cake

Recipe inspired by Williams-Sonoma Cakes book

Makes one regular size Bundt cake

Ingredients

Cinnamon Sugar

½ cup (125g) granulated sugar

1 tablespoon cinnamon

2 ¾ cups (345g) all purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¾ teaspoon salt

4 medium Granny Smith apples (approximately 2 lbs)

3 large eggs

2 cups (500g) granulated sugar

2 teaspoons vanilla extract

1 cup (250ml) canola oil

1 cup (250g) sour cream

Preheat the oven to 350F (180C). Prepare a tube or bundt pan by oiling and lightly coating with flour.

Combine the cinnamon sugar ingredients and mix well. 

Peel all 4 apples. Use a box grated to shred 3 of the apples. Dice the 4th apple and set aside. Measure out 2 cups (250g) of the shredded apple and toss with half of the cinnamon sugar mixture. Let sit for 10 - 15 minutes. 

Meanwhile, in a large bowl whisk together the flour, salt, baking powder, and baking soda. Set aside. 

In another larger bowl, whisk together the eggs and sugar until the color becomes pale, the mixture slightly puffs, and thickens. Whisk in the vanilla, oil, and sour cream until well combined.

Strain the excess liquid from the shredded apples and add them to the wet mix along with the diced apples. Add the dry ingredients in 2 - 3 portions, being careful to not over mix. Pour batter into the prepared pan, top with the remaining cinnamon sugar, and bake for 1 hour. Test the cake with a skewer which should come out clean with a few moist crumbs. 

Let the cake cool in the tin for 15 minutes. Transfer to a wire cooling rack and let cool at least one more hour before slicing.