Movers and shakers

From the menu

It was a cake so delicious, one Stuff reader had to go back for more.

On a recent visit to Taupo¯, Marilyn St Just stopped in at Replete Cafe & Store and had a slice of Sour Cream and Apple Cake with her coffee.

‘‘This was absolutely delicious,’’ she said. ‘‘We even went back the next day to buy four slices to take back to Wellington, but unfortunately they had sold out.’’

We contact Replete to ask if it would be willing to share the recipe – and owners Chris and Kathy Johnston were more than happy to oblige.

Base

150g melted butter

1 cup raw sugar

2 cups flour

Filling

11⁄3 cups sour cream

11⁄3 cups raw sugar

1 cup flour

770g tin sliced apples

3 eggs

Topping

1 cup flour

1 cup raw sugar

21⁄2 tablespoons cinnamon

1⁄4 cup chopped walnuts

170g butter

Preheat the oven to 150 degrees Celsius. Grease and line a 23cm springform tin.

Put the melted butter, raw sugar and flour in a bowl and stir together until fully mixed. Press into the tin to form a base .75cm thick.

Combine all the filling ingredients together and stir well to break up the eggs. Gently pour into the tin, on top of the base.

For the topping, soften the butter and add to the other ingredients, mix with your hands to form a crumbly top, and sprinkle over the filling.

Bake for 90 minutes or until the sour cream filling is set.

Store in an airtight container in the fridge.

Replete has been operating since 1993. Replete Cafe & Store, is at 45 Heu Heu St, Taupo¯. Open 8am until 5pm daily.

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