This simple apple cake, topped with a baked soured cream custard, is a household favourite and has won approval on very many occasions, least of all by myself because it is so very quickly made. It’s also the perfect way of using limp apples towards the end of their shelf life.
Butter a 24 cm wide deep two-part baking tray, one of those where the sides and bottom come apart one way or another. Set aside.
Whip 75 g soft butter with 100 g sugar and seed from half a Vanilla pod, or an equivalent amount of vanilla extract. Gradually add 2 whole medium sized free range room temperature eggs, 100 g regular white wheat flour, 50 g corn starch and a good teaspoon of baking powder. Mix this well until the mix is smooth and silky.
Spread into one even layer in the baking tray.
Peel some semi-sharp apples, cut into quarters, remove the core. We love Russets, but a sweeter apple may need a sprinkling with lime juice. Braeburn are normally perfect for the job.
You need enough apples to cover the surface of the baking tray. Press the apple pieces slightly into the batter.
Bake for 30 minutes at 180 C.
Mix 300 ml soured cream, two heaped tablespoons of sugar (40..50 g) and two eggs (medium sized, free range, room temperature), adding an additional egg yolk for extra luxury. Pour this over the cake and continue to bake for another 30 minutes or until the surface has just the right colour: deep golden with light brown patches.
Remove from the tray after cooling down a little, then let cool down completely. Finish with a good icing sugar dusting and enjoy with a nice cup of tea or coffee.