The Cake

• 1 1/2 Sticks Unsalted Butter, Softened
• 1 1/2 Cups Granulated Sugar
• 1/2 Cup Brown Sugar
• 2 Eggs
• 2 Cups Flour
• 1 Tbsp Baking Powder
• 1/4 Tsp Salt
• 1 1/4 Cups Sour Cream
• 1 Tbsp Vanilla
• About 2 cups Chopped Fresh Apples

The Filling

• 1/2 Cup Brown Sugar
• 1 Tbsp Cinnamon

The Topping

• 1/2 Cup Granulated Sugar
• 1/4 Cup Brown Sugar
• 1/2 Cup Quick Oats
• 3/4 Cup Flour
• 1/2 Tbsp Cinnamon
• 1/4 Tsp Ground Ginger
• 1/4 Tsp Ground Cloves
• 5 Tbsp Butter, Melted

The Extras

• 1 Tbsp Butter, Softened
• 1/2 Cup Flour
• Powdered Sugar for Dusting

 

Method-

Preheat the oven to 350 degrees.

Using a tube pan or large bunt pan, rub all sides with the extra butter and dust with flour, remove any extra flour and set aside.

In a large bowl, cream to together the butter and sugar for the cake until smooth. Add in the eggs to combine. Add in the flour, baking powder and salt and whisk to combine. Add in the sour cream and vanilla. Mix until smooth.

Pour in about half the batter into the bottom of the pan. Arrange apples over the batter. Combine the brown sugar and cinnamon for the filling and sprinkle over the apples. Top with remaining batter.

Combine the ingredients for the topping and sprinkle over the cake.

Bake for 60-75 minutes or until an inserted toothpick comes out clean.

Cool on a wire rack for about 3o minutes. Loosen up the sides by running a knife around the pan and remove the cake and allow to cool completely before cutting. Dust with powdered sugar.