Apple Pie Cake with a Brown Sugar and Rum Sauce

By mariealicejoan

It's a cake, shaped like a pie and stogged full of apples and spice, with a delicious brown sugar and rum flavoured sauce to spoon over top. Yummy!

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Apple Pie Cake with a Brown Sugar and Rum Sauce

1 Picture

Apple Rose Cake

Toffee Apple Cupcakes

Ingredients

2 ounces butter softened (1/4 cup)
190g of caster sugar (1 cup)
1 large free range egg
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
150g of plain flour, sifted (1 cup)
2 TBS hot water
1 tsp vanilla extract
3 large granny smith apples, peeled, cored and chopped (about 3 cups)
For the Sauce:
100g of soft light brown sugar (1/2 cup firmly packed)
85g of caster sugar (1/2 cup)
5 TBS butter, softened
125ml of heavy cream (1/2 cup)
1 tsp rum flavouring (You can use 1 TBS of real rum if you wish)
Whipped Cream to serve

Details

servings 6
Level of difficulty Average
Preparation time 20mins
Cooking time 45mins
Cost Average budget

Preparation

Step 1

Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour a 9 inch pie dish very well. Set aside.

Cream the butter until light and fluffy. Gradually beat in the caster sugar and the egg. Combine the flour, salt, cinnamon and grated nutmeg. Stir into the creamed mixture, along with the water and vanilla. Stir until smooth. Stir in the chopped apple. Spoon the batter into the prepared pie dish. Smooth the top over and then bake in the preheated oven for 45 minutes, or until a toothpick inserted into the centre comes out clean.

For the sauce, combine the sugars, cream and butter in a small saucepan. Heat and stir over medium low heat until the butter is melted. Bring to the boil and allow to boil for one minute only. Remove from the heat, stir in the rum flavouring. Serve warm or at room temperature with the cake.

Cut the cake into wedges to serve. Top each wedge with some sauce and a dollop of whipped cream.