Cake Batter

• 225 grams softened butter or margarine

• 2 cups (400 grams) caster sugar

• 1 teaspoon vanilla

• Pinch of salt

• 2 large eggs

• 225 grams full fat sour cream (not light or reduced fat)

• 2 cups (300 grams) plain flour

• 1 1/2 teaspoons baking powder

• 1 x 775 gram tin sliced apple (or 2 x 400 grams), chopped into chunks

Cinnamon Topping

• 80 grams butter, melted

• 2/3 cup (135 grams) brown sugar

• 1/3 cup (100 grams) tablespoons plain flour

• 1/2 teaspoon cinnamon (or to taste)

1. Line a square 23cm x 23cm baking tray with baking paper. 

2. Preheat the oven to 180ºC. 

Cinnamon Topping

3. In a mixing bowl add melted butter, sugar, plain flour and cinnamon. Mix well and set aside.

Cake Batter

4. Using a stand mixer or hand mixer, cream the butter, sugar, vanilla and salt until light and fluffy. 

5. Add the eggs one at a time, mixing well between the addition of each egg.

6. Add the sour cream and mix well.

7. Sift the flour and the baking powder. 

8. Fold through half of the chopped tinned apple pieces.

9. Pour the cake batter into the lined baking tin.

10. Put in the oven for about 20 minutes.

11. Remove from oven and lay the remaining tinned apple pieces over the top.  

Tip: place most of the apple pieces around the outside where the cake has cooked the most, with a smaller amount place in the middle of the cake.

12. Using the same approach as the apple, sprinkle most of the cinnamon topping around the edges of the cake, with a smaller amount place in the middle of the cake.

13. Cook for a further 45 minutes or until the skewer poked into the middle of the cake, comes out clean. 

14. Serve warm with any or all of the following, custard, ice cream, dollop (double) cream.