Apple Cake – a different way

This is my 600th post!

• For this apple cake use eating apples.
• You can use Gala or Braeburn – I think the Braeburn were the better ones.
• It is made in quite a different way to my usual Polish apple cake.

INGREDIENTS

• 100g of butter – softened.
• 95g of granulated sugar
• ½ teaspoon of vanilla essence 
• 150g plain flour
• 50g potato flour
• 2 teaspoons of baking powder
• ¼ teaspoon of salt
• 4 tablespoons of soured cream
• 100g of cream cheese (or yoghurt cheese)
• 3 eggs
• *
• Butter to grease the tin
• *
• 5 or 6 eating apples – such as gala
• 20g granulated sugar and ¼ teaspoon of ground cinnamon

• Royal Doulton Carnation Tea Plate

METHOD

• Brush a 26cm in diameter loose bottomed tin with the melted butter.

• Pre-heat the oven to GM4 – 180°C.

• Cream the butter with the 95g of sugar.
• Add the cream cheese, soured cream and eggs and whisk well together.
• Mix the plain flour, potato flour, salt and baking powder.
• Add the flour mixture gently to the other ingredients and mix well together.
• Leave in the bowl whilst you prepare the apples.
• *
• Mix the 20g of sugar with the cinnamon.
• Peel and core the apples and cut then in halves.
• Criss-cross the domed tops of the apples with a sharp knife.
• Put them into the sugar mixture.
• *
• Put the cake batter into the tin and smooth flat.
• Put the apple halves cut side down on top of the batter.
• Bake for 45-50 minutes.
• Leave to cool in the tin.

Dust with icing sugar before serving.