Wednesday, 18 March 2009

Spiced Sour Cream Cake with Apple & Cinnamon

This apple cake was a case of "arghh! what do I make with bramley apples festering in my fridge?" actually, the apples were fine, but I really had a hankering for apple cake and decided to use up some odds and ends from the cupboard and fridge to make this German-style coffee cake. Bramley apples have a mouth-puckering tartness to them so I just sliced them up and added a drizzle of fructose and cinnamon to take the edge off their crisp acidity.

The wholemeal flour gives a lovely nutty flavour, though the cake dried out a bit the following day, so I'd probably modify the recipe slightly next time and leave out the bran after sifting. Otherwise it's a straightforward recipe and the cake's rather delicious if I do say so myself :-)

  • 100g self-raising plain flour
  • 100g plain wholemeal flour (will decrease this to 75g next time and leave out the bran)
  • 40g ground almonds
  • 175g light brown sugar
  • 180ml half-fat sour cream
  • 70g butter, melted
  • 2 eggs
  • 1 tsp baking bowder
  • 1/4 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 large Bramley apple, peeled and sliced into moon-shaped slivers (see photo) I made an apple compote out of the other apple. Next time would probably use 1 1/2 apples in the cake

Preheat oven to 180 C

Lightly grease a 22cm cake tin (you could use a 20cm which would make the cake taller)

In a large bowl, whick the eggs with the brown sugar un
til fluffy (5-8 minutes should do it)

Add the sour cream, whisk a bit, then sift in all the dry ingredients. Swirl the melted butter through the mixture, then using a large metal spoon make figure-of-eights in the mixture until all the dry ingredients are incorporated into the liquids (see below)

Pour this gently into the cake tin, and scatter the apple pieces on top - you can make a pattern if you want I just placed them randomly (depends how much of an aesthete you are). Sprinkle a bit more cinnamon over the apples and then place the tin on the middle shelf of the oven.

Bake 40 minutes, or until a skewer comes out dry.

1 comment:

rich said...

That looks excellent. I really like that sort of Continental apple cake, a bit stodgy, maybe a bit moist on the bottom. Delicious.

Good use of wholemeal flour too. I could kid myself that this is healthy...