Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup light brown sugar
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tbsp ground cinnamon
  • 2 large eggs
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 0.5 cup low-fat sour cream
  • 0.25 cup whole milk
  • 2 cups peeled and diced Granny Smith or Honeycrisp apples
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 4 tbsp unsalted butter
  • 0.5 cup light brown sugar
  • 2 tbsp heavy cream

Instructions:

  1. Toss the diced apples with lemon juice and cinnamon in a medium bowl. Preheat oven to 350°F (175°C). Grease an 8x8 inch pan and line it with parchment paper.
  2. Whisk together flour, brown sugar, baking powder, salt, and cinnamon. In a separate bowl, beat eggs and egg yolk until frothy, then stir in vanilla, sour cream, and milk. Gently fold the wet ingredients into the dry until just combined.
  3. Spread the batter into the prepared pan and press the cinnamon-coated apples evenly into the top. Bake for 45-50 minutes until a toothpick comes out clean.
  4. While the cake cools slightly, melt butter, brown sugar, and cream in a saucepan over medium heat, whisking until smooth and glossy. Pour the salted caramel glaze over the warm cake.