Recently my hubby has been going shopping and buying humungous amounts of apples – I mean even when everyone eats one a day we still don’t get through them. Hence I decided it’s time to be a little creative.
Discovering the original recipe in a super old Marie Claire cookbook of mine, this cinnamon apple sour cream cake looked too delicious to pass over. Super easy to bake and a success first time round so now I’m sharing the recipe with you.
Keep reading for the recipe of the cinnamon apple sour cream cake.
Cinnamon Apple Sour Cream Cake
Line a round 23cm in diameter cake tin with baking paper, preheat oven to 180° C
- 125g butter
- 2/3 cup sugar
- 2 tsp ground cinnamon
- 2 eggs
- 2/3 cups sour cream
- 1 & 1/2 cups flour
- 1 heaped tsp baking powder
- 3 tbsp flour
- 3 tbsp demerara sugar
- 3 tbsp ground almonds
- 1 tsp ground cinnamon
- 2 apples peeled, cored and thinly sliced
Note: 1 cup is 120g
Cream butter, sugar and cinnamon, until mixture is light and fluffy.
Add eggs and beat well.
Fold the sour cream through the mixture and then sift the flour and baking powder over.
Fold through until combined.
Spoon the cake mixture into the prepared tin.
Mix together all ingredients except the apples.
Then toss the apples into the mixture, coating them well.
Arrange apples on top of the cake and finally sprinkle with any remaining topping.
Bake for 1 hour or until the cake is cooked when tested with a skewer.
Serve either warm or at room temperature. I love it with a little cream on top – just to be decadent of course – smile!
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