This super-moist cake was originally intended for afternoon coffee breaks, but it works at any hour. We make it sophisticated with apples, chocolate, and a spiced streusel topping.
Back in the day all recipes were done by hand, so it’s fine if you don’t have an electric mixer. It will take a bit more time, but you get a nice arm workout!
If you don't have a sifter, fear not! You can whisk your flour mixture in a large bowl until you've broken up any clumps.
BAKING PAN ADVICE
This cake can be made in a bundt pan just as easily. If you do this, you’ll need to decrease the baking time by 10 to 15 minutes and ensure that apple slices allow room for batter on each side.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat the oven to 375°F. Wash the apple, then cut and core into 12 even slices.
Butter a 9-inch springform cake pan, line with parchment paper round, and butter top of parchment (using 1 tablespoon or less of butter provided). Mix together the walnuts, cinnamon, and sugar mixture in a small bowl and set aside for use in step 4.
In a large bowl, use an electric mixer to beat the butter and granulated sugar until light and fluffy. Add the eggs and vanilla, scraping down the sides of the bowl, and beating until fully combined. In a medium bowl, sift the flour, baking powder, baking soda, and salt together.
Add the flour mixture to the butter and sugar mixture, and mix to incorporate. Then and the sour cream and mix until *just* combined. Fold in 3/4 of the bittersweet chocolate and stir once more.
Pour half of the batter into the baking pan. Arrange the apple slices so that they are spread out evenly over the batter. Sprinkle half of the cinnamon-walnut-sugar mixture over the apples, the remaining bittersweet chocolate, and pour in the rest of the batter to fill the pan. Gently shake the pan so the batter settles evenly.
Sprinkle the top of the cake evenly with the remainder of the cinnamon-brown sugar-walnut mixture. Bake for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan until the edges start to pull away from the sides. Remove the springform ring and let the cake continue to cool.