Lydia walloped half of this cake by herself. A 5-year old eating half an 8 inch cake!!!! Not in 1 sitting, but 2. One quarter during tea, another quarter for supper! GAWD! But she didn’t eat dinner. But still….. I allowed her, because.. it’s a not a sinful cake. I made this cake 2 years ago, and now she’s 7.

Anne, she really loved this cake. Really did.

I was itching to eat some cake, and lately have been thinking to clear up my stocks in the kitchen, I must cake some apple cake because the apples have been sitting in the fridge for more than 2 months. Then I remember Anne posted an apple cake that looks simple enough to be whipped up for an instant fix. When I read through……. I don’t have sour cream!!!!

But…. I have cream and lemon. And it was just nice that this cake called for lemon zest, so in order not to waste the fruit, I took some lemon juice and soured my cream, just like how one will make soured milk to substitute buttermilk. Indeed it turned thick, very thick.

But if you don’t have cream on hand, and would prefer to use plain yogurt. I suggest you substitute the olive oil with melted butter instead, to give it a stronger dairy fragrance. And increase the butter to 4 tbsp (57gm) to make up for the lower fat content in yogurt.

Rustic Apple Cake

Source: Simply Anne’s.
Recipe increased and slightly modified to fit an 8 inch round pan.

Batter
100gm whipping cream
1 Tbsp lemon juice

75gm plain flour
75gm cake flour
1.5 tsp baking powder
¾ tsp baking soda

100gm sugar
1 Tbsp lemon zest
2 eggs (instead of 1.5 eggs)
3 Tbsp olive oil
Pinch of salt

300gm apples (I used a mixture of red and  green)

Topping
30gm Muscovado sugar
25gm butter, cut small

1. Preheat oven to 180C. Prepare a 8 inch pan with removable base. Line the base and grease the sides.
2. Sour the whipping cream with lemon juice. Peel and dice 2/3 of the apple. Slice 1/3 of the apple
3. Sift plain flour, cake flour, baking soda and baking powder together. Add in salt and mix.
4. In another bowl, rub sugar with lemon zest. Add in eggs and beat until creamy. Mix with soured cream and olive oil.
5. Pour the egg mixture into the flour mixture. Mix until just moistened. Add in diced apples and mix.
6. Pour the batter into the prepared pan. Top with sliced apples.
7. Sprinkle with some muscovado sugar and top with cut butter.
8. Bake for around 50 to 60 minutes or until done.