Name: Warm apple cake with brandy butterscotch sauce
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 125 gram butter, chopped; 1/2 cup (110g) caster sugar; 2 eggs; 1/3 cup (100g) self-raising flour; 1/3 cup (50g) plain flour; 1 tablespoon milk; 3 (450g) granny smith apples, peeled, cored, halved, then thinly sliced; 1/3 cup (160g) apricot jam, warmed, strained; Brandy butterscotch sauce; 1/2 cup (100g) firmly acked brown sugar; 1/2 cup (125ml) thickened cream; 100 gram butter, chopped; 2 tablespoon brandy

Ingredients

125 gram butter, chopped

1/2 cup (110g) caster sugar

2 eggs

1/3 cup (100g) self-raising flour

1/3 cup (50g) plain flour

1 tablespoon milk

3 (450g) granny smith apples, peeled, cored, halved, then thinly sliced

1/3 cup (160g) apricot jam, warmed, strained

Brandy butterscotch sauce

1/2 cup (100g) firmly acked brown sugar

1/2 cup (125ml) thickened cream

100 gram butter, chopped

2 tablespoon brandy

Method

1.Preheat oven to 160°C. Grease and line base and sides of two 8cm x 25cm bar cake pans.

2.Beat butter and sugar in a small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time, beating until combined between each addition. Stir in sifted flours and milk; spread mixture into prepared pans.

3.Place apple slices gently into surface of cake mixture.

4.Brush apple with jam. Bake about 40 minutes. Stand cakes 10 minutes, then turn, top-side up, onto wire rack to cool.

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

6.Serve pieces of cake warm, drizzled with brandy butterscotch sauce.

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