Apple Sour Cream Cake

I was having some people over for afternoon tea recently and had a carton of sour cream in the fridge that needed using.  This delicious cake was the end result!  It's a Women's Weekly recipe - I LOVE the crumble topping and the cake was nice and moist.  But it's definitely not a throw-together-at-the-last-minute cake, as it needs almost 2 hours in the oven!  Hope you like it!

Ingredients:

250g butter, softened
1 cup caster sugar
4 eggs
11/3 cups plain flour
¾ cup self-raising flour
300g sour cream
3 medium apples, peeled and finely chopped
½ teaspoon ground cinnamon

Topping
¼ cup plain flour
1 1/3 cup coconut
¼ cup brown sugar
1 teaspoon ground cinnamon
60g butter
¼ cup flaked almonds

Method:

Line a 23cm springform tin with baking paper.  Preheat oven to 180 degrees.

Firstly, make the topping:  Combine flour, coconut, brown sugar and cinnamon in bowl.  Rub in butter and press ingredients together.  Refrigerate until firm, then use a spoon to break it up into a crumble and add almonds.

Cream butter and sugar in a bowl with electric mixer, then add eggs one at a time and beat until combined. Stir in half the sifted flours with half the sour cream, then stir in remaining flours and sour cream; mix until smooth.

Spread one-third of cake mixture into prepared tin, top with half the apples, sprinkle with half the cinnamon, spread carefully with another third of cake mixture. Top with remaining apple and cinnamon mixture and the remaining cake mixture. Sprinkle topping evenly over cake.

Bake for about 1 ¾ hours. Cover cake with foil halfway through cooking time to stop topping from over-browning.