butterscotch apple cake

As much as I love my usual apple cake recipe I thought that it might be nice to try something new. And yes, there are still apples on the tree in my garden.
I always associate this time of year with toffee apples, I think they were a bonfire night treat and I also remember my mum making bonfire toffee when I was small. The sauce adorning this bake isn’t nearly as treacly as that but it’s certainly reminiscent of those rich seasonal flavours. This is delicious cold as an afternoon or mid-morning treat or served warm with a splash of cream for a comforting dessert.

butterscotch apple cake
I’ve got a really cute little bundt tin which I couldn’t resist using for this but you could just as easily bake it in a 6-7″ cake tin. If you want to use a standard size bundt tin then double the quantity and bake it for a little longer.

butterscotch apple cake

Ingredients
30g butter (plus extra for greasing)
70g sugar
1 egg
125g plain flour
1 tsp baking powder
pinch of salt
2 tbsp milk
1 tsp vanilla paste/extract
2 apples
sauce
25g butter
50g dark soft brown sugar
40ml single cream

butterscotch apple cake

Pre-heat your oven to 190°c and generously grease a bundt tin (see note above).
Peel and core the apples and cut enough thin slices from one of them to cover the base of your tin. Grate the rest of the apple and set it aside.
Beat together the butter and sugar until they are quite fluffy and then beat in the egg and the salt. Sift in the flour and baking powder and briefly mix it all together. Add the milk and vanilla to make a soft batter. Finally mix in the grated apple, making sure that it is well distributed. Spread the batter over the apple slices in the tin and smooth off the top. Bake the cake for about 25 minutes, by which time it should be nicely risen and golden brown.
Leave to cool in the tin for a few minutes before inverting the tin and turning out the cake.
Make the butterscotch sauce by melting together the butter, brown sugar and cream in a small pan over a low heat. Carefully stir the pan until the sugar has dissolved and then let the sauce bubble for a minute or two until it has thickened and turned a lovely toffee colour. Let it cool a little before pouring it over the cake.

butterscotch apple cake