Easter antidote

Easter is next weekend and I am super eggcited because it is one of the few times in the year when I can eat chocolate for breakfast without too many raised eyebrows. For most of us, the 4 day Easter break means we go away somewhere, or spend some quality time with family and / or friends. I will be going on a road trip with friends to the Blue Mountains, and will also get to spend some quality time with family (thanks mum and dad for letting us all invade your home).

With a steady stream of visitors calling in during the Easter break, and everyone prone to over-indulging in chocolate, I wanted to share with you my recipe for Apple Sour Cream Tea Cake. My recipe is adapted from a Sour Cream Coffee Cake recipe by Annabelle White, who I believe is the New Zealand equivalent of Australia’s Margaret Fulton – someone who a lot of Kiwi’s grew up learning to cook with. I like that Annabelle included her recipe in the breakfast section of her book, but you can eat this cake any time and it goes really well with a cup of tea or coffee.

I have a plentiful supply of vanilla beans at the moment, so borrowed Jamie Oliver’s trick and blended a whole vanilla bean in with the sugar. If you don’t have a vanilla bean you could use a teaspoon of vanilla paste or vanilla extract and add that in when you add the eggs. I use raw sugar rather than white sugar in my baking because it is less processed. Apples are in season at the moment in Sydney and delicious. I like the presentation of a bundt tin, but you could of course use a round or loaf tin. Next time I make this recipe I will need to use a larger cake tin, as some of the mixture spilled out during the cooking.

Apple Sour Cream Tea Cake

* This recipe was adapted from a Sour Cream Coffee Cake recipe in “Annabelle White’s Best Recipes” by Annabelle White. I have modified and adapted it to come up with the below reincarnation.


  • 1 cup of sugar
  • 1 vanilla pod
  • 125g butter, softened
  • 2 large eggs
  • 300mls sour cream
  • 2 cups of self-raising flour
  • 1/4 teaspoon salt
  • 1 granny smith apple
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • Cooking oil spray to grease your baking tin


  • Preheat the oven to 180°C, spray your tin with a generous coating of cooking oil spray.
  • In a food processor, blitz the vanilla bean and sugar until the vanilla bean is finely chopped.
  • Add the butter to the food processor with the sugar and vanilla and blitz until light and fluffy.

butter sugar vanilla

  • Add the eggs to the food processor, and blitz to combine.
  • Add the sour cream to the food processor, and blitz to combine.

Tea cake mixture

  • Peel, core and chop the apple into small dice.
  • Add the diced apple to a bowl and mix with the brown sugar and cinnamon.

Apple cinnamon

  • Add the flour and salt to the food processor and blitz until everything is combined and smooth.
  • Add alternate layers of apple and cake mixture to your cake tin.

Apple Sour Cream Tea Cake batter

  • Bake the for approximately 45 minutes. When the cake bounces back when touched and is cooked, remove from the oven.
  • Leave the cake to cool for 5 to 10 minutes in the tin.
  • Turn the cake out of the tin onto a serving stand or plate.
  • Your cake is ready to serve, enjoy it while it is still warm or once it has cooled.

Apple Sour Cream Tea Cake

What is your favourite Easter tradition? Has this post inspired any new ideas?


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Filed under Apple, Baking, Breakfast, Cake, Recipes, Spices, Sweet

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