Moist Cinnamon Apple Cake

Add the melted butter, sour cream, and vanilla extract. Beat just until smooth and fully combined.

Add the dry ingredients to the wet ingredients and mix on low speed, or fold by hand, until no dry streaks remain. Avoid overmixing so the cake stays tender.

Spread about one-third of the batter into the prepared pan to make an even base, roughly 1/2 inch thick. Scatter half of the diced apples evenly over the batter.

Spoon another third of the batter over the apples and gently spread it out without pressing too firmly.

Fold the remaining apples into the remaining batter, then spoon this mixture over the top. Smooth the surface gently with a spatula.

Bake for about 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with only a few moist crumbs.

Let the cake cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.

Once cool, dust lightly with confectioners' sugar if desired. Slice and serve with tea or coffee.