• Preheat the oven to 350ºF. Line an 8x8 square or round baking pan with parchment paper.
• Place the cut-up apples in a bowl, and add lemon juice and zest. Mix to make sure the apples are coated with lemon juice, this process prevents them from browning. In another bowl combine dry ingredients, cake flour, baking powder, and salt. Use a whisk and mix them until well combined.
• In a measuring cup combine, heavy cream or whole milk and sour cream. Mix until smooth. Set them aside.
• In a mixing bowl, add butter and sugar, turn the mixer to medium-high and mix until creamy. Add the eggs one at a time, and continue mixing until fluffy and light in color. Stop the mixer and scrape the sides of the bowl.
• Add the flour and heavy cream mixture, alternately 1/3 of a cup at a time. Continue mixing on low speed until well incorporated. Add the vanilla and mix.
• Use a spatula and fold in the apple sauce. Add half of the fresh apples first, and mix until combined. Pour half of the batter into the prepared pan, and spread it evenly.
• Sprinkle the remaining fresh apples with a teaspoon of cake flour and spread them on top of the batter. Then pour the rest of the batter into the pan, and spread evenly.
• Sprinkle the pecan topping, use a spatula, and spread evenly. Bake for 30-40 minutes or until the toothpick inserted in the center comes out clean. Drizzle melted butter on top. Cool and serve.

FOR THE PECAN TOPPING

• In a bowl, combine chopped pecans, brown sugar, cake flour, and cinnamon. Stir until the pecans are coated with sugar and cinnamon. Set them aside.