Name: Apple cake with butterscotch sauce
Prep time: 35 min
Cook time: 80 min
Total time: 115 min
Yield: 1
Ingredients: 200g unsalted butter, softened; 430.00 gm caster sugar; 750.00 ml plain flour; 3.75 gm ground cinnamon; 8.00 gm baking powder; Pinch of ground cloves; 250.00 ml chopped pecans; 1 large apple, peeled, cored, chopped; 8.80 gm vanilla extract; 40.00 ml brandy; Thick cream, to serve; 3 large Granny Smith apples, peeled, cored, chopped; 250ml (1 cup) cider (or water); 1 cinnamon stick; 1/2 vanilla bean, split; 2.50 gm ground ginger; Pinch of cloves; 107.50 gm caster sugar; 42.00 gm lemon juice; 200g brown sugar; 126.25 gm thick cream; 100g unsalted butter

Apple cake with butterscotch sauce

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Prep Time:
35 minutes

Cook Time:
80 minutes

Total Time:
115 minutes

Indulge in a decadent apple cake topped with a rich butterscotch syrup.

Ingredients:

200g unsalted butter, softened
430.00 gm caster sugar
750.00 ml plain flour
3.75 gm ground cinnamon
8.00 gm baking powder
Pinch of ground cloves
250.00 ml chopped pecans
1 large apple, peeled, cored, chopped
8.80 gm vanilla extract
40.00 ml brandy
3 large Granny Smith apples, peeled, cored, chopped
250ml (1 cup) cider (or water)
1 cinnamon stick
1/2 vanilla bean, split
2.50 gm ground ginger
Pinch of cloves
107.50 gm caster sugar
42.00 gm lemon juice
200g brown sugar
126.25 gm thick cream
100g unsalted butter

Instructions:

Combine all the ingredients in a saucepan, cover, and cook gently for 10-15 minutes until the apple is tender. Stir with a wooden spoon and allow it to cool down.
Preheat your oven to 180°C and prepare a 28cm round spring-form cake pan by greasing and lining the base.
Add the butter and sugar to the electric mixer bowl and beat until pale and light.
Sift dry ingredients into a bowl and gradually fold into butter mixture, alternating with 2 cups of applesauce. Mix in cloves, pecans, apple, vanilla, and brandy. Pour batter into cake pan and bake for 1 hour.
The cake is done when a skewer inserted in the center comes out clean. If not, cover the top with foil and bake for an additional 10 minutes. Allow to cool on a wire rack.
In a saucepan over low heat, combine all ingredients and stir until you achieve a velvety butterscotch sauce. Drizzle over the cooled cake and top with a dollop of cream before serving.

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