I have grown very fond of apple cakes and am always trying new recipes. I love putting sour cream in them as it always produces a wonderful crumb and stays really moist. I came across this recipe from an old Woman and Home. The picture looked appealing so I decided to give it a go. Unfortunately our tea guests had to cancel, that’s unfortunate for them that is. Its Sunday lunchtime and the cake’s gone – I made it on Friday night, so that’s an indication of how good it is. This cake is lovely with a bit of Crème Fraiche for tea or as a dessert. While I prefer Chanterelle’s recipe, this one is easier and is very good.
2 cooking apples such as Granny smiths peeled and cored
125g 41/2 oz butter, softened PLUS 1 tbsp melted to brush on top
125g 41/2 oz castor sugar
2 free-range eggs
1 tsp vanilla extract
200g (7oz) plain flour
11/2 tsp baking powder
11/2 tsp ground cinnamon
100g (4oz) sour cream or crème fraiche
2 tbsp brown sugar
1 tbsp apricot jam, warmed
You will need a 23 cm 9inch tin oiled an the bottom lined with baking paper
1) Preheat the oven to 180° C, or 160° C fan forced. Chop 1 apple into small chunks and finely slice the other.
2) Beat the butter and castor sugar until light and creamy, then gradually beat in the eggs.
3) Stir in the vanilla extract, flour, baking powder and 1 tbsp of the cinnamon and the sour cream or crème fraiche until smooth.
4) Stir in the chopped apple. Spread the mixture into the tin. Smooth over the top and arrange the sliced apples in a circular pattern over the top.
5) Mix the melted butter and granulated brown sugar with the remaining cinnamon and spread over the top of the cake.
6) Bake for 40-50 minutes, until the cake is risen, golden and firm to the touch.
7) Remove and cool on a wire rack. When cool, glaze with the warm apricot jam.
8) Serve in wedges with cream or with custard as a dessert!