APPLE SOUR CREAM LOAF CAKE

20m prep 1h 10m cook

13

Ingredients

• 215g (1 cup) caster sugar

• 125g butter, chopped, at room temperature

• 1 tsp vanilla extract

• 3 eggs

• 125g (1/2 cup) Light Sour Cream

• 2 Granny Smith apples, peeled, cored, fnely chopped

• 265g (1 3/4 cups) plain four

6 Method Steps

Step 1

Preheat oven to 170°C/150C fan forced. Lightly grease a 7.5cm-deep, 10cm x 20cm (base measurement) loaf pan. Line with baking paper, allowing the paper to overhang the long sides.

Step 2

Use electric beaters to beat sugar, butter and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the sour cream and beat until combined.

Step 3

Sift four and baking powder over butter mixture and use a spatula to fold together until combined. Add the apple and fold into mixture until combined.

10 servings

• 1 1/2 tsp baking powder

• Ground cinnamon, to dust

Sour cream frosting

• 125g butter, chopped, at room temperature

• 1 tsp vanilla extract

• 300g (2 cups) icing sugar mixture

• 85g (1/3 cup) Light Sour Cream

Step 4

Transfer to prepared pan. Bake for 1 hour 10 minutes or until the surface is dry and the cake springs back when lightly touched in the centre. Set aside in the pan for 10 minutes to cool slightly before transferring to a wire rack to cool completely.

Step 5

To make the sour cream frosting, use electric beaters to beat butter and vanilla in a bowl until pale and creamy. Add the icing sugar in batches, beating well between after each addition. Add the sour cream and beat until well combined.

Step 6 Spread frosting over cooled cake. Dust with cinnamon to serve.