Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cream the butter and sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Incorporate the sour cream: Mix in half of the sour cream, followed by half of the flour mixture. Repeat with the remaining sour cream and flour mixture, stirring until just combined.
- Fold in the apples and nuts: Gently fold in the diced apples and walnuts (if using) until evenly distributed.
- Bake the cake: 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. Once cooled, dust with powdered sugar if desired.
Serving Suggestions
This Italian apple cake is delicious on its own, but you can enhance it further by serving it with:
- A dollop of whipped cream
- A drizzle of caramel sauce
- A scoop of vanilla or cinnamon ice cream
- A cup of espresso or cappuccino for a truly Italian experience
Tips for the Best Apple Cake
- Use tart apples: Granny Smith apples offer a wonderful balance of sweetness and tartness, while Honeycrisp apples add a nice crunch.
- Don’t overmix the batter: Overmixing can make the cake dense rather than light and tender.
- Let the flavors meld: This cake tastes even better the next day as the flavors have time to deepen and develop.
