Recipe by Jandri van Zyl
Spiced apple butterscotch cake
Ingredients
Cake
- 420g cake flour
- 5ml (1 tsp) baking soda
- 5ml (1 tsp) cinnamon
- 1,25ml (1/4 tsp) salt
- 3 eggs
- 420g castor sugar
- 375ml (1½ cups) oil
- 300g apples, chopped
- 200g pecan nuts, chopped
- 10ml (2 tsp) vanilla essence
Butterscotch
- 200g light brown sugar, firmly packed
- 250ml (1 cup) milk
- 115g butter
- tinned baby apples, drained, to serve
Instructions
Preheat the oven to 175°C. For the cake, sieve the flour, baking soda and cinnamon together. In a separate bowl, beat the eggs using an electric whisk, about 5 minutes. Add the sugar and oil and continue to beat, 3 minutes. Gradually stir in the dry ingredients. Fold in the apples, pecan nuts and vanilla, pour the batter into a greased 25cmdiameter spring form and bake in the oven, about 75 – 90 minutes. Leave to cool.
For the butterscotch sauce, combine all the ingredients in a saucepan over high heat and bring to a full boil, 10 minutes.
Once the cake has cooled slightly, loosen the sides, invert onto a plate then invert onto another plate, topping side up. To serve, pour the butterscotch sauce over the cake while still warm. Decorate with the baby apples.
