I made this a while back and forgot to post it here – I used apples from Dr Johnson’s garden.
- 130g butter, cubed
- 150g caster sugar
- 3 eggs. lightly beaten
- 2 tsp vanilla
- 300g self-raising flour
- a good pinch of salt
- 200g sour cream
- 2 large cooking apples (Bramley) peeled cored and cut into wedges
- 1 crisp eating apple (Granny Smith) peeled cored and cut into wedges
- 130g demerara sugar
- 1 tbsp mixed spice
- Preheat the oven to 160C, and grease and line a 23cm round tin
- Beat the butter into the caster sugar until light and fluffy
- Slowly add the eggs and vanilla, beating in as you go
- Add the flour and salt in batches, alternating with the soured cream. Beat just enough to mix all the ingredients, and then spoon the batter into the cake tin.
- Put all of the apple slices into a bowl and coat with demerara sugar and mixed spice. Spoon them onto the top of the cake mixture.
- Bake for 60 to 65 minutes until the cake mixture is cooked through.
- Cool in the tin for around 30 minutes before removing it. This cake is best served still warm, or at room temperature. It is not that easy to cut, so use a serrated knife.