Name: Apple cake with brandy butterscotch sauce
Cook time: 70 min
Total time: 70 min
Yield: 8
Ingredients: 125 gram butter, softened; 1/2 cup (110 grams) caster sugar; 2 eggs; 2/3 cup (100 grams) self-raising flour; 1/3 cup (50 grams) plain flour; 1 tablespoon milk; 3 medium green-skinned apples; 1/2 cup (160 grams) apricot jam, warmed brandy butterscotch sauce; Brandy butterscotch sauce; 1/2 cup (100 grams) firmly packed brown sugar; 1/2 cup (125 millilitres) thickened cream; 100 gram butter, chopped; 2 tablespoon brandy

Apple cake with brandy butterscotch sauce

Warm apple cake with a lip-smacking brandy butterscotch sauce is a properly indulgent winter dessert. You could substitute whisky for brandy if you prefer. Serve with vanilla ice-cream for the full monty.

Skip to Recipe

Serves 8

Cook

1H 10M

Ingredients

125 gram butter, softened

1/2 cup (110 grams) caster sugar

2 eggs

2/3 cup (100 grams) self-raising flour

1/3 cup (50 grams) plain flour

1 tablespoon milk

3 medium green-skinned apples

1/2 cup (160 grams) apricot jam, warmed brandy butterscotch sauce

Brandy butterscotch sauce

1/2 cup (100 grams) firmly packed brown sugar

1/2 cup (125 millilitres) thickened cream

100 gram butter, chopped

2 tablespoon brandy

Method

1.Preheat oven to 160°C/140°C fan-forced. Grease two 8cm x 25cm bar cake pans; line base and long sides with baking paper, extending paper 5cm above sides.

2.In a small bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flours and milk; spread mixture into pans.

3.Peel, core and halve apples; slice each half thinly. Push apple slices gently into surface of cake mixture. Brush apple with jam.

4.Bake cakes about 40 minutes.

5.Make brandy butterscotch sauce.

6.Stand cakes in pans 10 minutes before turning, top-sides up, onto wire racks to cool. Serve pieces of warm cake drizzled with sauce.

7.To make brandy butterscotch sauce: Stir ingredients in small saucepan over heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, without stirring, about 3 minutes or until mixture thickens slightly.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy