Name: Apple sour cream cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: 50 gram butter, chilled, chopped; 1/4 cup plain flour; 2 tablespoon brown sugar, plus 3/4 cup extra; 2 teaspoon ground cinnamon; 3 green apples, peeled, cored, thinly sliced; 3 eggs, at room temperature; 300 gram sour cream, at room temperature; 150 gram butter, at room temperature, extra; 1 1/2 cup self-raising flour; vanilla ice-cream, to serve

Apple sour cream cake

Deliciously moist, this sour cream and apple cake is perfect served straight from the oven with a dollop of ice-cream.

Serves 8

Prep

15M

Cook

50M

Total

1H 5M

Ingredients

50 gram butter, chilled, chopped

1/4 cup plain flour

2 tablespoon brown sugar, plus 3/4 cup extra

2 teaspoon ground cinnamon

3 green apples, peeled, cored, thinly sliced

3 eggs, at room temperature

300 gram sour cream, at room temperature

150 gram butter, at room temperature, extra

1 1/2 cup self-raising flour

vanilla ice-cream, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease and line base and side of a 24cm (base diameter) round spring form pan with baking paper. Place chilled butter and plain flour in a bowl; rub with fingertips to make coarse crumbs. Stir in sugar and half the cinnamon. Add apple; toss gently to combine. Set aside.

2.Using an electric mixer, beat extra butter and extra sugar in a bowl until pale and creamy. Add eggs, one by one, beating lightly after each addition. Beat in sour cream. Using a metal spoon, fold in sifted self-raising flour and remaining cinnamon until just combined.

3.Spoon mixture into prepared pan; level surface. Place apple mixture over surface of cake batter. Bake for 50 minutes or until a skewer inserted at centre comes out clean.

4.Stand in pan for 5 minutes. Transfer to a wire rack. Serve, warm or cool, with ice-cream.

Tip: Bake a day ahead. Store cooled cake in an airtight container at room temperature.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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