Yield
Serves 8
Prep Time
5mins
Cook Time
40mins
Difficulty Level
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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.

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
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.

03.
Place apple slices gently into surface of cake mixture.
04.
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.

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