A soft and tender apple cake topped with plenty of walnut crumble. The walnuts add wonderful flavour and texture. It’s the perfect accompaniment to a cup of coffee or a glass of milk.
Ingredients for the apple cake:
- 150 g butter
- 140 g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 125 g soured cream
- 220 g plain flour
- 1¼ tsp baking powder
- 3–4 medium apples
All ingredients should be at room temperature.
Peel, core and quarter the apples.
Cream the butter and sugar together in a bowl until pale and fluffy. Add the eggs one at a time, beating well after each addition (the batter may curdle slightly at this stage, but this will not affect the finished cake). Add the vanilla and mix to combine. Sift together the flour and baking powder. Add to the batter alternately with the soured cream, mixing gently with a spatula until just combined.
Prepare a 23 cm round baking tin and line it with baking paper. Spread the batter evenly in the prepared tin. Arrange the apples on top, then sprinkle over the crumb topping.
Bake at 160°C for 45 minutes, or longer if needed, until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool.
Ingredients for the walnut crumble:
- 75 g plain flour
- 75 g walnuts or pecans, chopped
- ½ cup light brown sugar
- a pinch of salt
- 60 g butter, melted
Melt the butter in a small saucepan. Add the remaining ingredients and mix with a fork, or rub the mixture between your fingers, until it forms a crumble.
Enjoy!
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