Sue's Apricot Sour Dessert Cake
By Chelsea SugarPage views: 3730
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0 reviews
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Difficulty Easy
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Prep time 20 mins
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Cooking time 37 mins
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Serves
8
75g butter melted
3 eggs
1 1/2 teaspoons vanilla essence
3/4 cup Chelsea Caster Sugar
1/4 cup milk
2 1/4 cups flour
3 teaspoons baking powder
1 x 425g can apricots halves
Topping
1/2 cup sour cream
1 egg
1 tablespoon Chelsea White Sugar
1 teaspoon of cinnamon
Melt butter, add eggs, vanilla essence, Chelsea Caster Sugar and milk.
Beat until light and fluffy. Fold in the flour and baking powder.
Spoon into a well-greased 20 cm round cake tin with the base lined with baking paper.
Arrange apricot halves on top.
Bake for 25 minutes at 180oC, then remove from oven and add toping.
Topping
Mix sour cream and egg together and spoon over hot cake. Mix Chelsea White Sugar and cinnamon and sprinkle over top. Return to oven and cook for 10-12 minutes until set.
Serve warm with softly whipped cream or ice-cream.
Tips: Canned peaches, plums, etc., can be substituted for the apricots. To really impress, serve with whipped cream and apricot jam.
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