Preheat your oven to 350°F (180°C). This temperature is perfect for baking a cake; it ensures a nice rise and a golden-brown top. Prepare a 9-inch springform pan by spraying it with baking spray containing flour. This helps the cake release easily once it’s baked.
In a medium bowl, whisk together granulated sugar, unsalted butter, eggs, orange zest, and vanilla extract. Use a whisk to get everything well combined and fluffy. The mixture should be smooth and slightly pale, indicating that you’ve incorporated enough air.
In another medium bowl, whisk together all-purpose flour, baking powder, ground cinnamon, kosher salt, ground allspice, ground cloves, and ground star anise. This dry mixture will provide the structure and flavor to the cake.
Carefully whisk the flour mixture into the butter mixture. Stir gently until no dry flour remains visible. Be careful not to overmix; this will ensure a tender cake.
Next, add the sour cream and whole milk to the mixture, whisking just until combined. You want a smooth batter, but it’s okay if there are small lumps as long as everything is mixed.
Now, fold in 1 cup (124 grams) of the chopped Pink Lady apples. Gently incorporating the apples adds texture and flavor to the cake.
Pour the batter into the prepared springform pan, smoothing the top with an offset spatula. This step is crucial for achieving an even bake.
Top the batter with the remaining ¼ cup (31 grams) of chopped Pink Lady apples. Sprinkle with the Pecan Streusel to create a crunchy topping that contrasts beautifully with the soft cake.
Place the cake in the preheated oven and bake for 40 to 45 minutes. You’ll know it’s done when a wooden pick inserted in the center comes out clean. The top should be golden brown, and the edges may start to pull away from the pan.
Once baked, let the cake cool in the pan for about 15 minutes. This helps it set before you remove it from the springform pan. After cooling, drizzle with Caramel Sauce for an extra touch of sweetness, and serve warm or at room temperature.
