Always moist, thanks to the apple and berries, this cake is a beauty. It can be enjoyed with a cup of tea, but is equally scrumptious served warm with custard for dessert.
- 200g butter, softened
- 1¼ cups sugar
- 3 eggs
- 125g sour cream
- 2 cups plain flour
- 2 tsp baking powder
- 2 Granny Smith apples, sliced
- 150g mixed frozen berries (or fresh when in season)
- 2 tsp sugar
- Pinch of cinnamon
1 Preheat oven to 170°C. Line the base of a 23cm springform tin and lightly grease the sides.
2 Using an electric beater, cream the butter and sugar for 4-5 minutes until fluffy and pale.
3 Add the eggs one at a time, beating well after each. Fold in sour cream and sift over flour and baking powder. Mix gently until combined. Spoon two thirds of the cake batter into the lined tin and smooth. Arrange three quarters of the apple slices over the batter and sprinkle with half the berries.
4 Spoon over the remaining cake batter and gently spread around to cover the apple and berries.
5 Decorate the top layer of the cake with the remaining apple and berries and sprinkle with sugar and cinnamon.
6 Bake for 45-50 minutes until golden brown, or an inserted skewer is removed cleanly from the centre of the cake.