Serves 8
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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.



  • 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.

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.

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.

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