Apple Cinnamon Cake

Cook Time 1 hour

Servings makes 1 cake (serves 8-10)

Ingredients

Vegetable oil spray, for greasing

240g plain flour

Pinch of ground cardamom

½ tsp baking powder

½ tsp bicarbonate soda

Pinch of salt

2 Granny Smith apples

60g brown sugar

15g unsalted butter (A)

½ tsp ground cinnamon

60g almonds, chopped

60g unsalted butter (B)

120g caster sugar 

1 egg

1 tsp vanilla bean paste

120g Bulla sour cream

200ml Bulla dollop cream, for serving

Method

Heat the oven to 170°C, fan forced. Grease and line a slice tin, 275mm x 175mm x 35mm in size. Sieve the flour, cardamom, baking powder, and bicarbonate soda. Add the salt and set aside until required.

Peel the apples, remove the core, and cut into small cubes, approximately 5 mm in size.

Place the brown sugar, butter (A), and cinnamon in a bowl and mix to combine. Add the chopped almonds and mix to distribute, then set aside.

In a separate bowl, cream the butter (B) and caster sugar until light and fluffy. Continue mixing while you gradually add the egg followed by the vanilla.

In a few additions, gently fold in the sieved dry ingredients, alternating with the sour cream. Lastly, fold in approximately three quarters of the diced apples. Transfer the cake batter into the prepared baking tin and spread into an even layer.

Scatter the remaining diced apples over the surface, followed by the almond mixture. Bake in the preheated oven for approximately 30 minutes, or until the cake bounces back when gently pressed in the centre.

Allow to cool at room temperature for a minimum of 30 minutes. Serve with dollop cream.

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