Apple Cake with Butterscotch Sauce
Easy to make and deliciously good to eat! Makes for a moist and dense cake that keeps you coming for seconds, thirds...
- 420g (3 cups) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 300ml (1 ¼ cups) vegetable oil
- 400g (2 cups) granulated sugar
- 3 large eggs
- 4 small red apples
- cored and cut into 1cm (½-inch) dice
- BUTTERSCOTCH SAUCE
- 60g (¼ cup) unsalted butter
- 110g (½ cup) muscovado sugar
- 125ml (½ cup) double cream
- ½ teaspoon flaky sea salt (or ¼ teaspoon regular salt)
- plus more to taste
- ½ teaspoon vanilla paste
Level of difficulty Easy
Preparation time 20mins
Cooking time 75mins
Cost Average budget
Preheat the oven to 165ºC/325ºF. Butter and flour a 9-inch springform tube pan.
In a medium bowl, sift the flour, salt and baking soda and whisk together. In a large bowl, whisk the oil with the granulated sugar. Whisk in the eggs one at a time. Add the dry ingredients and whisk until smooth. Fold in the diced apples with a rubber spatula. Scrape the batter into the prepared pan and bake in the lower third of the oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool slightly, before unmoulding it.
Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended. [A flat whisk works great here.] Bring to a very gentle boil and cook for about five minutes, whisking occasionally.
Remove from heat and add the vanilla paste, stirring to combine.
Prick the cake with a fork and pour the hot sauce over it.
I used one loaf tin and one 12-hole muffin tin, thus reducing the baking time.
This batter is rather thick so it's best to use an electric mixer fitted with the paddle attachment.