Double and sour cream apple cake

I am glad to find this recipe again which I thought I had lost it. So, I decided to repost it. I remembered that I went to a friend home for afternoon tea. She serves me her apple cake. She said she change some of the ingredients to suit her.

She gave me her recipe, I as being mischievous to explore the various ingredients, I too change some of the ingredients. I don’t have the flour that she uses for her apple cake. I use plain flour, added Parisan browning essence as I found it on sales and being curious to know what it will make my cake taste or look like.

Addition to it I have added double cream, sour cream and vanilla essence grinder for more taste. I am glad it turned out well, taste delicious and moist. Glad that I explore the various ingredients that are new to me and changing it. Let’s bake.


100 g butter, softened
1 c castor sugar
2 eggs
1 – 2 Tsp vanilla essence grinder (powder)
1 Tsp Parisian browning essence
2 c plain flour
1 Tsp baking soda
1 Tsp baking powder
1/4 Tsp salt
300 ml sour cream
300 ml double cream
100 – 150 ml water, might need it if batter too thick
4 medium sizes royal gala apples, cut into bite size (you can use any apples)


Preheat oven to 180 deg C. Grease a round baking pan. Cream butter and sugar. Add eggs and vanilla, Parisian browning essence; beat well.

Sift together flour, baking soda, baking powder, and salt. Add dry ingredients to the butter mixture alternately with sour cream and double cream. Stir in apples and add 100 ml of water as batter a bit dry. Spread evenly in greased pan. Bake for 1 hr 30 minutes or skewer out clean.

Note: Oven do vary in temperature. You might want to bake it for 1 hour first, if still dense when skewer comes out. Put in another 10-30 minutes.