125g unsalted buter
1 cup packed brown sugar
3 tablespoon instant coffee powder
1 teaspoon vanilla extract
2 cups self-raising flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
300ml sour cream
2 Royal Gala apples
1/2 cup packed brown sugar, extra
1/2 teaspoon ground cinnamon, extra
30g unsalted butter, softened, extra
1/2 cup plain flour
1/2 cup chopped walnuts
1. Prehead oven to 180 degrees. Lightly grease a 24cm round springform cake tin.
2. In a large bowl, beat butter and brown sugar together until light and fluffy. Add eggs, one at a time, beating well after each one. Stir in coffee powder and vanilla. Sift flour, cinnamon and salt together. Add flour mixture in batches, althernating with the sour cream. Spoon into cake tin and smooth top.
3. Peel, corre and slice the apples and arrange on top of cake mixture. Make crumble topping: combine extra brown sugar, cinnamon and butter together with flour and rub together until crumbled. Stir in walnuts. Sprinkle topping over apple. Bake for 45mins or until cooked when tested with a skewer. Cool on a wire rack. Serve with cream or ice-cream.
I highly recommend serving it with ice cream. Too yummy!
Butter, brown sugar, eggs, coffee powder and vanilla