An unusual apple cake with a layer of cinnamon flavoured apples baked in the centre of a fairly plain cake. Perfect served warm as pudding with custard or cream. But also good served cold for afternoon tea.
Cream the butter and sugar together until light and fluffy.
Beat in the eggs, one by one, adding a little of the flour if the mixture looks as though it’s splitting.
Sieve in the flour, baking powder and bicarbonate of soda and stir until just combined.
Add the kefir, buttermilk or sour milk and stir lightly until just combined.
Spoon half the batter into the bottom of an oiled silicone bundt mould or tin.
Peel, core and finely slice the apples. Lay them on top of the cake mix.
Mix the tbsp of sugar together with the cinnamon, then sprinkle over the top of the apples.
Cover with the remaining cake mix.
Bake in the centre of the oven for about 40 minutes or until a skewer inserted into the middle comes out clean (ish).
Allow to cool in the tin for ten minutes, then turn out onto a wire rack to cool completely - unless serving warm for pudding.
Dust with a little icing sugar when completely cool.
Notes
Loosely adapted from Rachel Allan’s Irish apple cakeYou can use a large loaf or round tin if you don’t have a bundt mould. If you do this sprinkle 1 tbsp of sugar over the top of the cake prior to baking.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact serving size and ingredients used.