Cinnamon Maple Apple Cake

For the cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup maple syrup
- 1/2 cup sour cream
- 2 cups peeled and chopped apples (about 2 medium apples)
For the topping:
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup chopped pecans (optional)

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish or a similar size cake pan.
Prepare the Topping: In a small bowl, mix together the brown sugar, cinnamon, and chopped pecans (if using). Set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Cream Butter and Sugars: In a large bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy. This should take about 3-4 minutes.
Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, maple syrup, and sour cream until well combined.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix. Gently fold in the chopped apples.
Bake the Cake: Pour the batter into the prepared baking dish. Sprinkle the topping mixture evenly over the batter.
Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool: Allow the cake to cool in the pan for about 15 minutes before serving.

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