Apple Pie Spice Cake
90g unsalted butter at room temperature
1 large egg
150g golden caster sugar
2 tablespoons of fresh sour cream
300g self raising flour
1/4 teaspoon of freshly grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon vanilla essence
A generous pinch of ground cloves
3-4 red apples peeled, cored and diced into 1cm cubes
For the whipped vanilla cream
600ml fresh double cream
1 teaspoon vanilla bean paste
Whisk until you reach soft, defined peaks, then refrigerate.
Preheat oven to 180/350. Brush an eight inch springform cake tin with butter and line the bottom with round parchment. Sift the flour and spices into a bowl and leave aside.
In another bowl, whisk the butter, sugar, egg, vanilla essence and sour cream until pale.
Fold in the flour and spices then add the diced apple until incorporated.
Press the mixture into the greased tin pushing into the sides. Sprinkle the top with a little extra golden caster sugar.
Bake in a preheated oven for around 40-45 minutes. I can’t be held responsible for the exact timing so do give the middle a poke with your finger to check for bounce while the cake is still in the oven. Alternatively, use a cake skewer like normal people.
I love how this is basically a hug in a cake that tastes like a pie, plus it’s not too sweet. This cake is ideal for the doldrums, hypoglycaemia, and for anyone feeling homesick on planet earth. Serve with fresh whipped vanilla cream and a shovel. Enjoy ❤️
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