Dutch Apple Cake

INGREDIENTS

1½ cups plain flour
1 tsp baking powder
1 tsp cinnamon
100g butter (soft)
1 cup sugar, plus ¼ cup for sprinkling later
1½ tsp vanilla essence
3 large eggs
¼ cup sour cream/yoghurt
¼ cup milk
3-4 large apples, sliced and peeled

METHOD

Preheat oven 180C. Line a 20cm spring-form cake tin.

In a bowl, mix dry ingredients (flour, baking powder and cinnamon) and set aside.

In a separate bowl, cream the butter and sugar together. Beat in the eggs, one at a time, and then beat in the vanilla. Stir in sour cream and milk, and then add to the dry ingredients.

Mix until just combined.

Fold in the apples and turn into the prepared pan. Smooth out the top. Sprinkle the surface of the cake liberally with granulated sugar.

Bake for 40-45 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. If the top is browning too quickly cover it loosely with a sheet of foil.

Let cool briefly before serving.