Ingredients:

  • 3 cups (450g) Granny Smith apples, peeled and diced
  • 2 tbsp (15g) ground cinnamon
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 cups (280g) all-purpose flour
  • 1 1/2 tsp (7g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, browned and cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120g) sour cream, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (115g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (120ml) heavy cream
  • 1/2 tsp (3g) salt
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper.
  2. In a medium bowl, toss the diced apples with cinnamon and sugar until evenly coated. Set aside to macerate.
  3. In a large bowl, whisk together the flour, baking powder, and salt.
  4. In a separate bowl, beat the browned butter and granulated sugar until light and fluffy.
  5. Add eggs one at a time, beating well after each. Stir in the sour cream and vanilla extract until the mixture is smooth.
  6. Gently fold the dry ingredients into the wet ingredients using a spatula until no flour streaks remain.
  7. Stir in the cinnamon-coated apples gently.
  8. Pour the batter into the prepared baking pan and bake for 45 minutes or until a toothpick comes out clean.
  9. Prepare the caramel sauce by melting butter, brown sugar, heavy cream, and salt in a small saucepan over medium heat until thickened. Pour over the cake.
  10. Optional: Beat softened cream cheese, butter, powdered sugar, and vanilla extract until smooth, then frost the cake.