100 g unsalted butter
80 g caster sugar
2 tsp baking powder
210 g plain flour
2/3 cup sour cream
1 granny smith apple
6 tbs sugar and 2 tsp cinnamon
Brown sugar for sprinkling
1/3 c white sugar
1/2 egg, beaten
1 tbs lemon juice
2 tbs unsalted butter, melted
Pre heat oven to 170°
Beat the sugar and soft butter till light in colour
Slowly add the beaten egg and mix till combined.
Stir in the sour cream.
Fold in the flour and baking powder being careful not to over mix.
Peel and slice the apple and place in a bowl. Sprinkle with the cinnamon and sugar mixture.
This step you can do 2 ways… either place the batter in the tin and then push the apple slices into the batter,
Put the apples slices into the batter and mix together, trying to cover most of the apple with the batter and then put into the cake tin.
Sprinkle with some brown sugar and cook for 40 mins in a large tin or 25 min in small ones.
Mix the topping ingredients together and when the above times are up, remove from the oven and pour the topping over the hot cakes. Place back in the oven for another 10 mins
Serve with ice cream or just devour on it’s own.