This Pound Cake is slightly sour. The sourness comes from Apple. You don’t see Apple pieces in this cake, because the Apple was finely grated. As a lot of juice comes out of it, I needed to add extra Flour. The cake tastes better when cold, and it stays moist for a few days, but it won’t last long at our place.
Makes
Standard Loaf Tin
Ingredients
125g Butter *cut into small pieces, softened at room temperature
125g (1/2 cup) Caster Sugar
3 Eggs *must be at room temperature
1 cup Self-Raising Flour * add extra if required
1 Apple *sour Apple such as Granny Smith recommended
*Note: You may wish to add Ground Cinnamon
Method
Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.Beat the softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and beat until creamy. Add Eggs, one at a time, beating well after each addition.Peel Apple and finely grate it. Add the grated Apple and Flour to the mixture, and combine well.Spoon the mixture into the loaf tin and smooth the surface. *Note: I spread the middle part thinner and the edges thicker.Bake for 40 minutes or until cooked through. Stand the cake in the tin for 5 minutes as this cake is fragile, then turn onto a wire rack to cool.
Source – Read entire story here
