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.

  • 1 hr 10 mins cooking
  • Serves 8
  • Print


Apple cake with brandy butterscotch sauce
  • 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
  • 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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