I know the presentation is not good. The reason is I left in the oven to brown it a little more, but it got too brown. Also, I decided not to cut the apples to small bite but to slices.

Instead of mixing the apples in the batter or doing upside down. I thought for a different technique let line the bottom with half of the apple slices and the remaining on top, gently press it down. I have use black currants juice instead of water. The cake is moist soft and delicious. Let bake!!!!

Ingredients

113 g butter, softened
226 g castor sugar
2 eggs
1 Tsp vanilla essence
350 g flour
1 Tsp baking soda
1 Tsp baking powder
1/4 Tsp salt
300 ml sour cream
150 ml black currants juice, might need it if batter too thick
5 medium sizes royal gala apples, cut into slices (you can use any apples)

Method

Preheat oven to 180 deg C. Grease a round baking pan. Layer half the apples at the bottom of pan. Cream butter and sugar. Add eggs and vanilla, beat well.

Sift together flour, baking soda, baking powder, and salt. Add dry ingredients to the butter mixture alternately with sour cream. Spread evenly in greased pan. Then layer the remaining apples on top; gently press it in. Bake for  about 1 hr.

Note: Oven do vary in temperature. You might want to bake it for 40 minutes, if still dense when skewer comes out. Put in another 10 -20 minutes.

https://helenscchin.com/2020/03/05/in-between-apple-cake/

#helenscchinrecipes
#awesomedessertsandentrees
#cookingforthefun
#foodiesplus