Recipe: Apple cake with butterscotch sauce
How to Make:
- To make the apple sauce, place all the ingredients in a saucepan, cover and cook over low heat for 10-15 minutes until the apple is soft. Beat with a wooden spoon, then set aside to cool.
- Preheat oven to 180°C. Grease and line the base of a 28cm round spring-form cake pan.
- Place the butter in the bowl of an electric mixer with the sugar and beat until pale and light.
- Sift the dry ingredients into a bowl. Gradually, fold into butter mixture, alternating with 2 cups of apple sauce. Add cloves, pecans, apple, vanilla and brandy and stir. Pour into cake pan and bake for 1 hour.
- The cake is ready when a skewer inserted into the centre comes out clean, if not cover the top with foil and return to the oven for 10 minutes. Set aside to cool on a wire rack.
- To make the butterscotch sauce, combine all ingredients in a pan over low heat, stirring until you have a smooth sauce. Spoon over the cooled cake and serve with a dollop of cream.
Time for preparing:
70 min.
Servings:
8
Ingredients:
- 200g unsalted butter, softened
- 2 cups caster sugar
- 3 cups plain flour
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- Pinch of ground cloves
- 1 cup chopped pecans
- 1 large apple, peeled, cored, chopped
- 1 teaspoon vanilla extract
- 2 tablespoons brandy
- Thick cream, to serve Apple sauce (see note)
- 3 large Granny Smith apples, peeled, cored, chopped
- 250ml (1 cup) cider (or water)
- 1 cinnamon stick
- 1/2 vanilla bean, split
- 1 teaspoon ground ginger
- Pinch of cloves
- 1/2 cup caster sugar
- 2 tablespoons lemon juice Butterscotch sauce
- 200g brown sugar
- 1/2 cup thick cream
- 100g unsalted butter
- 1 teaspoon vanilla extract
