Cinnamon Apple Sour Cream Cake - cooking recipe

Ingredients

125 g butter
2/3 cup caster sugar
2 teaspoons ground cinnamon
2 eggs
2/3 cup sour cream
1 1/2 cups self raising flour
Topping
3 tablespoons plain flour
3 tablespoons demerara sugar
3 tablespoons almond meal
1 teaspoon ground cinnamon
2 green apples, peeled cored and thinly sliced

Preparation

Pre-heat oven to 180 degrees celcius.
Cream butter, sugar and cinnamon untill light and creamy.
Add the eggs one at a time and beat well.
Fold the sour cream through and then sift the flour over the mixture.
Fold through until combined.
Spoon the cake mixture into a greased 23cm round springform pan.
For the topping mix together the flour, demerara sugar, almond meal and cinnamon.
Toss the apples in the mixture.
Arrange the apples on top of the cake and sprinkle with any remaining topping.
Bake for 1 hour or until the cake cooked when tested with a skewer.
Slice into wedges and serve warm or cool with thick cream.