Serves 8 / Preparation 25 minutes / Baking 30–35 minutes
| 200 g butter 150 g caster sugar 4–5 larger, more acidic apples, such as Granny Smith, peeled, cored and cut into 6 pieces each vanilla ice cream to serve For the dough 110 g butter, softened 150 g caster sugar 1½ teaspoons vanilla extract 2 large eggs 220 g sour cream 220 g plain flour 1½ teaspoons baking powder 1 teaspoon salt ½ teaspoon cinnamon 1 tart apple, such as Granny Smith, peeled, cored and chopped |
1. Preheat the oven to 190°C. In a heavy, preferably cast iron pan with a diameter of 23 cm, which can be put in the oven, melt the butter over low heat. Sprinkle with sugar. 2. In a bowl, beat the butter and sugar until the mixture is light and fluffy. Stir in the vanilla extract and eggs. Add the sour cream and mix everything thoroughly. Gradually add the flour sifted with baking powder, salt, cinnamon and mix everything together. Finally, carefully mix in the chopped apple.
3. Remove the pan from the heat. Spoon the batter over the apples and spread evenly. Place the pan in the oven and bake for 30-35 minutes, until the cake is golden brown. Let the baked cake cool for about 5 minutes, then cover the pan with a plate, invert it, and turn the cake out onto the plate. I like it best with a scoop of vanilla ice cream. |
