APPLE FRITTER CAKE

FILLING
1 x 800 gram can pie apples (28 oz)
1 tablespoon lemon juice
1 cup brown sugar, packed
2 tablespoons white sugar
1 teaspoon vanilla
2 tablespoons butter
2 teaspoons cinnamon
4 tablespoons cornflour
1/4 teaspoon  salt

place all of the ingredients in a large saucepan, and bring
to the boil, stirring until thickened. put aside to cool.

DOUGH
1 teaspoon dry yeast
1/4 cup warm water
226 grams sour cream (8 oz)
3 tablespoons sugar
2 tablespoons butter
1 teaspoon salt
1/8 teaspoon bicarb soda
1 egg
3 cups plain flour

preheat oven to 180 c (350f. line the base of 23 cm (9inch)
springform tin with baking paper and grease sides.

in a medium size bowl, dissolve the yeast in the warm water.

in a small saucepan, mix the sour cream, sugar, butter and
salt.  heat until warmed through and the butter is melted. 

remove from heat and whisk in the bicarb soda.

add the sour cream mix and the egg to the yeast mixture and
stir until well combined. 

stir in the flour – the dough will be soft.   turn the dough
onto a lightly floured board and knead  until smooth.

cover the dough with a bowl turned upside down, for 5
minutes.


To assemble: roll out the dough into a large rectangle approx
30 cm x 40 cm.(12 x 16 inches) and spread cooled filling evenly on top.  cut into 16 pieces.

place pieces into the tin. doesn't have to be in any order, just scatter them around the tin

cook for approx  1 hour  or until nicely browned and the centre is solid to touch.

remove from oven and cool for about 20 minutes then glaze.

GLAZE
1 cup icing sugar
1 teaspoon vanilla
milk

In a small bowl, whisk together the icing sugar and vanilla
with enough milk to make a thin, pourable paste.

drizzle over cake.

serve with cream or ice cream.