- 10 min
- 35 min
- ½ cup (75g) self-raising flour
- ½ cup (75g) plain flour
- 2/3 cup (150g) caster sugar
- 2 tsp Queen Natural Vanilla Extract
- 1 egg
- 100g butter, melted
- ¼ cup (60ml) milk
- 200g sour cream
- 400g tinned sliced apple
- 1 tsp Queen Vanilla Bean Paste
- 2 eggs
- 2-3 tsp Cinnamon, for sprinkling
Method - Base
Preheat oven to 160C (fan forced). Line a 19cm x 29cm lamington tray with baking paper.
In a large bowl, combine flours, sugar, vanilla extract, egg, butter and milk. Stir to combine. Bake for 10 minutes. The cake won't be fully cooked at this stage.
Method - Topping
While cake is cooking, combine sour cream, apples, vanilla paste and eggs in a bowl and stir to combine. Spoon evenly over cake mixture and return to the oven for 20-25 minutes.
Sprinkle cinnamon over top of cooked cake and allow to cool before refrigerating for 2 hours until cold.