This cake is a birthday cake for my nephew. So I am decorating it with fruits, thyme and grated zest of lemon and later will put a candle when we are about to sing Happy Birthday song to him.
It’s moist and have a hint of cinnamon at the end of your palate and apple gives a soft crunchy texture as you have each bite.
2 cups plain flour
1/2 Tsp salt
2 1/2 Tsp baking powder
1/4 Tsp baking soda
3/4 c castor sugar
4 large eggs, lightly beaten
300 ml sour cream
250 g unsalted butter, melted and cooled
1 Tsp vanilla extract
2 apples, cut into cubes
1 1/2 Tsp cinnamon powder
150 ml orange juice, bought
Preheat oven 170 degrees C. Greased and lined a 23 cm spring form with baking paper. In a large mixing bowl, whisk together flour, salt, baking powder, baking soda and castor sugar. Make a well in the center and set aside.
In another mixing bowl lightly beat eggs. Add sour cream, melted cooled butter, and vanilla. Beat until blended. Now spoon sour cream mixture
alternate with apples, cinnamon and juice into flour mixture; fold together with a large metal spoon until batter is well mixed.
Spoon batter into the prepared pan and smooth the top. Bake about 50-60 minutes. Test with skewer, comes out clean. Leave cake in oven with door close, for 35 minutes and switch off oven.
Remove cake from oven. Let cool further for 15 minutes. Then remove sides of the pan and transfer onto a serving plate. Decorate with blueberries, craisins, zest lemon on to cake and sprinkles thyme. Store cake in a sealed container at room temperature for a day or two, or refrigerate for longer storage.
Note: oven temperature vary, you may need less or more time. You may omit decorations.