The Dinner Planner

Apple and Ginger Sour Cream Cake

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Recipe and Image Donna Hay.
Servings 6


  • 120 grams unsalted butter - softened
  • ¾ cup caster sugar
  • 1 tsp vanilla extract
  • 1 tsp finely grated lemon rind
  • 1 egg
  • cups self raising flour
  • tsp ground ginger
  • cup sour cream
  • 2 medium granny smith apples - peeled, cored and thinly sliced
  • 20 grams unsalted butter - extra and melted
  • 1 tbsp honey - plus extra to serve


  • Preheat oven to 180°C. Place the butter, sugar, vanilla and lemon rind in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl, add the egg and beat well to combine. Add the flour, ginger and sour cream and beat on low until just combined.
  • Spoon the mixture into a lightly greased 20cm square tin lined with non-stick baking paper and spread evenly. Place the apple, extra butter and honey in a bowl and toss to combine. Arrange the apple on top of the cake. Cook for 55–60 minutes or until golden and cooked through.
  • Allow to cool in the tin for 10 minutes before drizzling with extra honey. Serve warm. Serves 4–6

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