- 175g butter, softened
- 1 cup caster sugar
- 2 eggs, beaten
- 1 1/2 cups flour
- 1 tsp baking powder
- 3/4 cup sour cream
- 2 - 3 Granny Smith apples, peeled & sliced
- 3 Tbsp brown sugar
- 1 1/2 tsp Gregg's Ground Mixed Spice
Preheat the oven to 180°C. Grease the base of a 23cm spring-form
Cream the butter and sugar in a medium bowl. Beat in the eggs
and continue to beat until the mixture is light and fluffy.
Sift the flour and baking powder together, and stir into the
creamed mixture alternately with the sour cream. Finish with the
dry ingredients. Pour half of the mixture into the tin and spread
evenly. Cover with half the apple slices. Combine the brown sugar
and 1 teaspoon Gregg's Ground Mixed Spice in a sieve and shake
evenly over the apples. Cover with the remaining cake mixture.
Arrange the remaining apple slices in circles over the top.
Sprinkle the extra 1/2 teaspoon Gregg's Mixed Spice over the
Bake in the preheated oven for 55-60 minutes or until a cake
tester inserted into the centre of the cake comes out clean. Serve
with Cinnamon Cream.
To make the Cinnamon Cream
Whip the cream with the sugar and Gregg's Ground Cinnamon.