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.
- 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
Preheat oven to 160 C. Grease and line base and sides of two 8cm x 25cm bar cake pans.
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.
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.
Serve pieces of cake warm, drizzled with brandy butterscotch sauce.