Cinnamon Apple Cake

For the cake:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream (or Greek yogurt)
2 medium apples, peeled, cored, and diced (preferably tart apples like Granny Smith)
For the cinnamon-sugar topping:

2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Instructions:

Preheat the oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.

Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Cream the butter and sugar: In a large bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.

Add eggs and vanilla:

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Alternate adding dry ingredients and sour cream: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined—do not overmix.

Fold in the apples: Gently fold the diced apples into the batter.

Add topping: In a small bowl, combine the sugar and cinnamon for the topping. Sprinkle this mixture evenly over the top of the cake batter.

Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.

Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.