Warm Apple Cake With Brandy Butterscotch Sauce

The apple cake is a classic recipe. Eat it on its own, warm. Better yet, pour a brandy butterscotch sauce over the warm apple cake. Let the sauce soak into the sponge and you now have an indulgent dessert.

Yield: Serves 8
Prep Time: 5 mins
Cook Time: 40 mins
Difficulty Level: 2/5

Ingredients

Cake

• 125 g butter, chopped
• 1/2 cup (110 g) caster sugar
• 2 eggs
• 1/3 cup (100 g) self-raising flour
• 1/3 cup (50 g) plain flour
• 1 tbsp milk
• 3 (450 g) granny smith apples, peeled, cored, halved, then thinly sliced
• 1/3 cup (160 g) apricot jam, warmed, strained

Brandy butterscotch sauce

• 1/2 cup (100g) firmly acked brown sugar
• 1/2 cup (125ml) thickened cream
• 100 g butter, chopped
• 2 tbsps brandy

Steps

01. Preheat oven to 160 C. Grease and line base and sides of two 8cm x 25cm bar cake pans.

02. Beat butter and sugar in a small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time, beating until combined between each addition. Stir in sifted flours and milk; spread mixture into prepared pans.

Place apple slices gently into surface of cake mixture.

Brush apple with jam. Bake about 40 mins. Stand cakes 10 minutes, then turn, top-side up, onto wire rack to cool.

05. To make brandy butterscotch sauce: Combine ingredients in small saucepan. Stir over heat, without boiling, until sugar dissolves, then bring to a boil. Reduce heat. simmer uncovered, without stirring, about 3 mins or until mixture thickens slightly.

06. Serve pieces of cake warm, drizzled with brandy butterscotch sauce.

Photo: bauersyndication.com.au