serves:12 - 16
- 2 cooking apples, peeled and cored
- 125g (4½oz) butter, softened, plus 1tbsp butter, melted, to brush on top
- 125g (4½oz) caster sugar
- 2 free-range eggs
- 1tsp vanilla extract
- 200g (7oz) plain flour
- 1½tsp baking powder
- 1½tsp ground cinnamon
- 100g (4oz) sour cream or crème fraîche
- 2tbsp granulated sugar
- 1tbsp apricot jam, gently heated
- you will need
- 23cm (9in) round tin, oiled and bottom lined with baking parchment
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Chop 1 apple into small chunks and finely slice the other. Beat the butter and caster sugar until light and creamy, then gradually beat in the eggs. Stir in the vanilla extract, flour, baking powder, 1tsp of the cinnamon and the sour cream or crème fraîche until smooth.
Stir in the chopped apple, then spread the mixture into the tin. Smooth then arrange the apple slices on top. Mix the melted butter with the granulated sugar and remaining cinnamon, and brush over the top of the cake. Bake for 40 to 50 minutes, until the cake is risen, golden and firm to the touch. Remove and cool on a wire rack, then glaze the top with the jam.