100 g unsalted butter, softened
180 g castor sugar
200 ml sour cream
3 large eggs, lightly beaten, room temperature
1 tsp cinnamon
210 g plain flour
1 tsp baking powder
3 apples medium size, wash, cut 2 bites size and 1 slices
2 pear medium size, wash, cut 1 bites size and the other slices
Pre heat oven 180 C. Grease 20 cm square spring form pan and line the base with parchment paper. With a electric mixer, cream butter, sugar and sour cream (yogurt) till light and fluffy.
Dribble in the eggs gradually and beat till incorporated in the batter. (The mixture may appear slightly curdled). Add vanilla extract and mix to combine. Sieve flour and baking powder over the batter and mix till smooth.
Then add in the bites sizes apple and pear. Mix to combine. Pour batter into prepared pan and smooth out the top with a spatula. Arrange the slices of apple and pear on top. Then sprinkle the cinnamon on top, do not press the fruits down into the batter.
Bake in oven for 70 minutes or until a skewer comes out clean when inserted into the cake. Cover the top with aluminium foil in the last 15 minutes of baking to prevent the top from over browned.
Leave the cake to cool in the closed door oven for 30 minutes. Then to cool completely and unmould to a foiled plate mat to let cool completely. Serve with apple cinnamon tea or any tea of your choice.
Note: You can use strawberries, blueberries, peaches, bananas, oranges, pineapple, or any other fruits that are not too juicy. I omitted the sugar and used as much fruits, either fresh or canned, as needed to fill inside and on the top of the cake.