This simple loaf cake layered with tangy apples makes a good choice as a no-fuss cake to serve with coffee. To transform it into more of a dessert cake, try serving with a dollop or two of sour cream and some fresh blueberries.

Ingredients: (Serves 8)

• 110 g/4 oz butter, at room temperature
• 150 g/5 oz light brown sugar
• 60 ml/2 fl oz sour cream
• 1½ teaspoon ground cinnamon
• 2 large eggs
• 170 g/6 oz self-raising flour
• 1½ apples, peeled, cored and sliced
• 4 tablespoons apricot jam

Method:

Preheat oven to 180ºC/350ºF/Gas mark 4. Grease a 22 x 12 cm/8½ x 4½ inch loaf tin, and line the bottom with greaseproof paper.

Beat together the butter and sugar until smooth and creamy, then beat in the sour cream and cinnamon. Beat in the eggs one at a time, then sift the flour over the top and fold in.

Spoon about half the batter into the loaf tin, then top with a layer of apple slices. Spoon on the remaining batter, and top with another layer of apples, arranging the slices neatly. Bake for about 1 hour until risen and golden and skewer inserted in the centre comes out clean. Leave to cool in the tin for a few minutes, then turn out on a wire rack to cool.

While the cake is still warm, heat the apricot jam in a small saucepan until it is warm, then brush it over the top of the cake to glaze.