This Pound Cake is slightly sour. The sourness comes from Apples. You don’t see Apple pieces in this cake, because the Apples were finely grated. As a lot of juice comes out of Apples, you might need 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.
Standard Loaf Tin
125g Butter *cut into small pieces, softened at room temperature
125g (OR 1/2 cup) Caster Sugar
3 Eggs *must be at room temperature
1 & 1/4 cups Self-Raising Flour * add extra if required
2 Apples *sour Apple such as Granny Smith recommended
- 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 Apples and finely grate them. Add the grated Apples and Flour to the mixture, and combine well. *Note: You might need to add extra Flour as this batter should be thick.
- 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.