Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1 cup (200g) Light brown sugar, packed
  • 1/2 cup (115g) Unsalted butter, softened
  • 2 large (100g) Eggs, room temperature
  • 1 tsp (5ml) Vanilla extract
  • 1 tsp (5g) Baking soda
  • 1/2 tsp (2.5g) Salt
  • 1 tbsp (8g) Ground cinnamon
  • 1/2 tsp (1g) Ground nutmeg
  • 1/4 tsp (0.5g) Ground cloves
  • 1/2 cup (120ml) Sour cream
  • 2 cups (300g) Firm apples, peeled and diced small
  • 1 cup (120g) Powdered sugar
  • 2 tbsp (30ml) Milk
  • 1/2 tsp (2.5ml) Vanilla extract
  • Pinch (0.5g) Ground cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your 9x9 pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a large bowl, beat the softened butter and brown sugar together until the mixture looks pale and fluffy.
  4. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
  5. Gradually fold in the dry ingredients, alternating with the sour cream. Stir until just combined.
  6. Gently fold in the diced apples using a spatula until they are evenly distributed throughout the batter.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 35–40 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
  10. Whisk the glaze ingredients (powdered sugar, milk, vanilla, cinnamon) together until smooth and drizzle over the cooled cake.