Apple and Banana Charlotte Cake

Recipe card

Apple and Banana Charlotte Cake

Prep 20 minCook 45 minTotal 1 hr 20 minYield 8 slices

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method

Ingredients

4 whole large eggs 200 g granulated sugar 150 g plain sour cream 160 g all-purpose flour 1 tsp baking powder 1 tsp vanilla extract 1 pinch fine salt 2 whole medium apples, peeled and sliced 2 whole ripe bananas, sliced 1 tsp ground cinnamon, optional 1 tbsp butter, for tin

Instructions

1. Prepare tin and fruit

   Heat oven to 180°C (350°F). Butter and line a 23-cm round tin. Slice apples and bananas.

2. Whip eggs and sugar

   Beat eggs and sugar 5 minutes until pale, thick and foamy.

3. Add sour cream

   Whisk sour cream and vanilla together, then fold gently into egg mixture.

4. Fold in dry ingredients

   Sift flour, baking powder and salt. Fold into batter in two additions without deflating it.

5. Arrange fruit

   Pour half the batter into tin. Arrange half the fruit, cover with remaining batter and top with remaining fruit and cinnamon if using.

6. Bake and cool

   Bake 40 to 50 minutes until golden and a skewer comes out clean. Cool in tin 15 minutes, then transfer to rack.

How to tell when it is ready

Bake 40 to 50 minutes until golden and a skewer comes out clean. Cool in tin 15 minutes, then transfer to rack.

Tips

• Heat oven to 180°C (350°F).
• Beat eggs and sugar 5 minutes until pale, thick and foamy.
• Whisk sour cream and vanilla together, then fold gently into egg mixture.
• Sift flour, baking powder and salt.

Troubleshooting

• If fruit releases liquid, pat slices dry before layering.
• If centre is still soft, continue baking in 5-minute intervals.

Substitutions

• Use plain kefir instead of sour cream.
• Use gluten-free cake flour blend.

Variations

• Add lemon zest.
• Use pears instead of bananas.

Serving suggestions

• Dust with icing sugar.
• Serve with plain yoghurt.
• Add fresh berries.
• Offer tea or coffee.

Make ahead

Prepare components ahead and store safely. Refrigerate covered for up to 4 days because of sour cream.

Storage

Refrigerate covered for up to 4 days because of sour cream.

Food safety

Cool promptly and refrigerate within 2 hours.

Frequently asked questions

Why did my charlotte sink?

Whip eggs and sugar until thick, fold gently and avoid opening the oven during the first 25 minutes.

How should I store apple and banana charlotte cake?

Refrigerate covered for up to 4 days because of sour cream.

Dust with icing sugar. Refrigerate covered for up to 4 days because of sour cream.