We move out tomorrow for the week so that the floors can be done downstairs. It’s been an exhausting weekend of moving out furniture and stuff. Retro daddy would walk past me with a few tubs or boxes and say ‘hi hoarder’. Ahem, I think I might be doing a big clear out before I put things back in the loungeroom and craft room. Just to keep the peace in the house.
Anyway, before we move out I thought I better do a spot of baking. Nice timing since on friday I received a lovely box of apples from Woolworths. Just because. Well actually because it’s now apple season. And while emptying out the lounge room I culled my stash of magazines and saw this recipe and ripped it out. I love to do that – rip out recipes but then I’m pretty bad at just piling them up and never using them. So it feels really good to have ripped it out and baked it all on the same weekend. The recipe is from Australian Woman’s Weekly and has been converted to the Thermomix by yours truly.
So get baking. I don’t think you’ll regret this cake…………….
- 60g butter, room temperature
- 1 Tbsp vanilla
- 1⅔ cup brown sugar (370g)
- 2 eggs
- 300g low fat sour cream
- 2 cups plain flour
- 2 tsp baking powder
- 2 large apples (3 small)
- ½ cup caster sugar
- ⅓ cup water
- Cream butter, sugar and vanilla together. In the Thermomix do this by placing in TM bowl and process 30 seconds speed 4, scrape down at least once halfway through.
- Add in eggs one at a time. In my Thermomix I have machine running on speed 4, take out the measuring cup and pour eggs in the top. Beat at least 20 seconds on speed 4.
- Add in sour cream and mix well. In the Thermomix process for 20 -30 seconds, speed 4 and scrap down at least once halfway through. The sugar can stick to the bottom of the bowl otherwise.
- Add in sifted flour and baking powder and combine well. 20 seconds on speed 4 in TM bowl.
- Spread into lined square or round cake tin.
- Peel and core apples and slice thinly in quarters. Arrange on top of the cake (I'm pretty proud of my arranging - make it pretty) and then bake in a preheated oven. 180C/350F for at least 1 hour.
- The recipe called for up to 1½ hours but this was done in 1 hour. You want a knife/skewer to come out clean.
- Leave to cool in tin. Meanwhile combine caster sugar and water in saucepan and stir until sugar is dissolved. Bring to the boil without stirring but instead swirl around the pan a few times until mixture has turned a slightly golden colour
- Drizzle all over the cake and serve and enjoy.