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Apple sour cream cake

Polish apple cake with slice cut on stand

Apple sour cream cake

Name: Apple sour cream cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10
Cuisine: Polish
Ingredients: 4 apples; 1 lemon juiced; 440g caster sugar; 4 eggs; 480g plain flour; 7g baking powder; 250g soured cream; 50ml rum; 20g butter melted, plus extra for the tin; 10g icing sugar

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Serves 8 - 10

Easy

Prep: 20 mins

Cook: 50 mins - 1 hr

A star rating of 3.3 out of 5.10 ratingsRate

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Celebrate seasonal ingredients and bake this easy apple sponge cake. This Polish recipe uses soured cream for a moist sponge and a tot of rum

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Ingredients

Units:

MetricUS

4 apples
1 lemon

juiced
440g caster sugar
4 eggs
480g plain flour
7g baking powder
250g soured cream
50ml rum
20g butter

melted, plus extra for the tin
10g icing sugar

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Method

step 1

Peel, deseed and cut the apples into eighths. Pour the lemon juice over the apples and sprinkle with a little caster sugar so that they do not darken.
step 2

Heat the oven to 190C/fan 170C/gas 5. Beat the eggs with the remaining caster sugar in a mixer until you have a thick, pale, mousse-like mixture. Sift over the flour and baking powder, and fold it in followed by the soured cream, rum and butter.
step 3

Butter the inside of a 23cm springform tin and arrange the apples on the base. Spoon the batter on top and level it with a spatula. Put the cake in the oven and bake for 50 minutes-1 hour without opening the door. Cool the cake and then turn it out onto a plate, and sprinkle it with icing sugar to finish.

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A star rating of 3.3 out of 5.10 ratings

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