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.
apple cake with brandy butterscotch sauce
1H 10M


Brandy butterscotch sauce


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.

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