I have some apples sitting around in my fruit basket and nobody seems to be eating it at all. I have to use it up before it lands into the dustbin. The apples still looked good enough to make a dessert out of it. I quickly flipped the pages of my Donna Hay magazines to get some ideas on what to do with these apples.
There it was staring at me from the April/May 2012 issue of Donna Hay magazine was the exact or rather perfect recipe to use up my three big Fuji apples.
You can use 4 smaller green apples but not soft and powdery apples for this recipe. Apples and Cinnamon go hand in hand and again they make good partners here. The only thing is that you bake this cake in a lower temperature and longer hours in the oven compared to the other cakes. Maybe because of the apples used I suppose. It taste good.
Adapted from Donna Hay
185g unsalted butter, softened
2 tsp vanilla extract
225g plain flour, sifted
1 tsp baking powder, sifted
1 1/2 tsp ground cinnamon, sifted
125ml sour cream
Apple and cinnamon topping
3 Fuji apples or 4 green apples, peeled, cored, and quartered
1 tablespoon sugar
1 tsp ground cinnamon
Preheat the oven to 160C.
Lightly grease a 22 cm round loose bottom pan and line it with baking paper.
Place the butter, sugar and vanilla extract in the mixer and beat till pale and creamy.
Add the eggs one at a time, beating well after each addition.
Add in the sour cream.
Now add the flour, baking powder and cinnamon mixture to the batter. Beat on low speed until just combined. Make sure the bowl is scraped down.
Spoon the batter into the prepared cake pan.
Cut a row of deep slits in each apple quarter and arrange on top of the cake batter.
Combine 1 tablespoon sugar and 1 teaspoon cinnamon and sprinkle over the apples.
Bake for 1 hour 15 minutes to 1 hour 25 minutes or until cooked when tested with a skewer.
Allow to cool in the pan for 5 minutes, turn onto a wire rack and cool completely.
Serves 8 to 10.