Recipe Index

Ingredients

• Nonstick vegetable oil spray or unsalted butter, for the pan
• 1/2 cup raw walnuts
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 2 large eggs
• 1/2 cup sour cream
• 2 Tbsp. apple cider vinegar
• 2 tsp. ground cinnamon, divided
• 1 1/2 tsp. Diamond Crystal kosher salt, divided (or 3/4 tsp. Morton)
• 1 tsp. baking powder
• 1 tsp. vanilla extract
• 2 1/4 cups all-purpose flour
• 3 large Honeycrisp or Fuji apples (about 1 1/2 lb.), peeled, cored, and cut into 1/2-inch pieces
• 1/2 cup dark brown sugar

Method

1. Heat the oven to 350°F. Coat a 9-inch springform pan with spray or butter and line the base with parchment. Toast the walnuts on a tray for 8 minutes, cool, and chop roughly.
2. Cream the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then the sour cream, vinegar, vanilla, 1 tsp. cinnamon, 1 tsp. salt, and the baking powder.
3. Fold in the flour until just combined, then fold in the apples and walnuts. The batter will be thick.
4. Scrape into the pan and smooth the top. Mix the brown sugar with the remaining 1 tsp. cinnamon and remaining salt and sprinkle evenly over the top.
5. Bake for 55 to 65 minutes, until golden, risen, and a tester inserted in the centre comes out clean.
6. Cool in the pan for 15 minutes, release the springform, and cool further before slicing. Serve warm or at room temperature.

Total: 1 hour 30 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data