| | Apple cake with butterscotch sauce
Apple cake with butterscotch sauce
Apple cake with butterscotch sauce 4.3-5 9
  • Calories: 4489 kj
  • Fat: 48g
  • Carbohydrates: 107g

How to Make:

  1. 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.
  2. Preheat oven to 180°C. Grease and line the base of a 28cm round spring-form cake pan.
  3. Place the butter in the bowl of an electric mixer with the sugar and beat until pale and light.
  4. 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.
  5. 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.
  6. 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.


  • 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