📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. Or don't... I don't mind when it sticks just a littel.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Important: Don't skip the salt! It really enhances the sweetness.
3. In a large bowl, cream together the butter and sugar until light and fluffy. You can use a stand mixer or a hand mixer. I've even done it by hand when I was camping once! It can be done.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Pro-tip: Make sure your eggs are at room temperature for better mixing.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
6. In a separate bowl, toss the diced apples with the cinnamon and sugar. I love using Granny Smith apples for that tartness, but Honeycrisp are also great.
7. In another bowl, combine the flour, brown sugar, and cold butter for the streusel topping. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chopped pecans. This streusel is the besssst.
8. Pour half of the batter into the prepared pan. Sprinkle with half of the cinnamon-sugar coated apples and half of the streusel topping.
9. Pour the remaining batter over the apples and streusel. Top with the remaining apples and streusel topping. It will look so pretty!
10. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the streusel starts to brown too quickly, tent the cake with foil.
11. Let the cake cool in the pan for 10-15 minutes before releasing the springform pan. Transfer the cake to a wire rack to cool completely. Slice and serve!