This moist delicious cake is packed with apples and is easily made in one bowl. The secret is using your hands to mix it together, so make sure you wash them well before you start.
- Prep Time : 30 minutes
- Cook Time : 45-50 minutes
- Yield : 10-12
- green apples, such as Granny Smiths - 8, peeled and thinly sliced
- dark brown sugar - 2 - 3 tablespoons
- cinnamon - 2 teaspoons
- plain flour - 500g, sifted
- softened unsalted butter - 250g, chopped
- vegetable or rice bran oil - 1 tablespoon
- caster sugar - 150g
- vanilla extract - 2 teaspoons
- organic or free range egg - 1, plus 2 yolks
- sour cream or creme fraiche - 250g
- baking powder - 3 teaspoons
- Lemon Drizzle
- pure icing sugar - 1 cup
- lemon - 1, juice and zest
- warm water - optional
Preheat oven to moderate (180C/160C fan-forced). Line a 25cm round cake tin with baking paper.
Put the apple slices in a medium mixing bowl. Add the brown sugar and cinnamon and mix together with your hands until well coated.
Place all the other ingredients together in a large mixing bowl. Combine well with your hands.
Pour half the batter into the cake tin. Arrange the apple slices over top of the batter. Spoon remaining batter over the top (the thick layer of apples through the middle accounts for the moistness of this cake). Smooth batter over apples and gently drop the cake tin on bench-top a few times to help distribute batter evenly. Bake for 45-50 minutes or until done when tested in the middle with a skewer. Remove from oven and let cool for 15 minutes before turning out onto a cake rack. When cold, drizzle with lemon drizzle made by mixing together the icing sugar and juice of 1/2 lemon. Add more lemon juice or warm water if too thick. Scatter over the lemon zest.