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.