What is the inspiration behind this cake then? Well firstly, I had sour cream and mascarpone in the fridge that needed using up and secondly, it is very much autumn/winter here so apples are in season. Nothing pleases me more than chunks of fruit and a bit of a crunch in a cake. The mascarpone icing is not essential as the cake itself is moist, but it adds some jazzy flavours to the mix. I use green apples for the chunks for a bit of tartness but if you prefer red apples it’s absolutely fine to just use red.
Prep Time: 30 mins
Cooking Time: 50-60mins
8″ Round Tin (greased and lined)
Serrated knife (if icing cake)
Piping bag (optional, if piping icing)
65g plain flour
50g granulated sugar
a pinch of salt
1 tsp ground cinnamon
55g butter (melted)
50g almonds (roughly chopped)
100g soft brown sugar
300g sour cream
190g plain flour
2 tsp baking powder
2 tsp ground cinnamon
2 green apples (0.5cm cubes)
1 red apple (grated)
4 sprigs thyme
85g icing sugar
zest of 1 orange
½ tbsp orange juice
- Preheat oven to 170c/150c fan/gas 3.5. Grease and line cake tin.
- CRUMBLE: In a small mixing bowl, mix together flour, sugar, salt and cinnamon.
- Pour over melted butter and mix until you have a lumpy dough mix.
- Stir through almonds. Set aside.
- CAKE: Cream together butter and sugar in large mixing bowl.
- Add eggs one at a time – beating between each addition.
- Add sour cream and mix well.
- In a separate bowl mix together the dry ingredients.
- Fold the dry ingredients into the sour cream mix, followed by the grated and cubed apple.
- Pour mix into cake tin and top with crumble.
- Bake for 50-60 mins or until skewer comes out clean.
- Leave in tin for 5 mins before removing and leaving to cool completely on wire rack.
- ICING: Put butter and thyme in a small saucepan and melt over medium heat.
- Once butter has melted, reduce to low heat and allow thyme to steep in butter for 15 mins.
- Pour butter into bowl, remove thyme, cover and place in freezer for 10mins or until butter has set but is not frozen – you want it to be spreadable consistency so not too runny or too well set.
- Put butter in mixing bowl and beat until smooth.
- Add mascarpone and mix well.
- Add the icing sugar in small amounts, beating well between each addition.
- Finally add orange zest and orange juice and beat until you have a light, spreadable mix – add more orange juice if you feel your mix is too thick but be careful to not over do it!
- Once the cake has completely cooled, cut it in half using a serrated knife.
- Spread or pipe the icing on the bottom half of the cake and then add the top half.
I’ve had Childish Gambino’s album Awaken My Love on on repeat for the last few months. Here’s my favourite track from it:
If I were at home I would definitely make this one for my Dad for Father’s Day so I’ll dedicate this cake to all you Papa’s out there 🙂 Next week have your bags ready for a trip to South Australia ?