Apple Cake…that can be easily made into Cupcakes
- 125g unsalted butter, softened
- 125g caster sugar
- 3 medium eggs
- 250g all-purpose flour
- 1 tablespoon sour cream or greek yoghurt
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 – 1,5 kg apples, peeled and cubed into 1 cm cubes
- for the ‘topping’: 2 tablespoons melted butter, 2 tablespoons sugar and 2 tablespoons cinnamon, combined
Instructions
- Preheat your oven to 180°C and line a baking tin with 24cm diameter.
- Using a hand mixer or a stand mixer cream the softened butter, salt and sugar together until fluffy. Add the eggs, vanilla extract and sour cream until combined. Scrape down the sides and bottom of the bowl if needed. Then add flour and baking powder and mix until an even batter has formed.
- Fold in the apples with a spatula and place the batter into your baking tin. Spread it out fairly evenly. The batter is a little stubborn at that point but it doesn’t need to be perfectly even.
- Bake for around 35 minutes. After that time spread the melted butter over the top of the cake with a silicone brush while still in the oven. Sprinkle the sugar-cinnamon-mixture onto the buttered surface. Bake for another 10 minutes.
- Let cool for a bit before taking out of the tin. The cake tastes great with vanilla ice cream and whipped cream. And you can turn the batter easily into cupcakes if you like.
