Apple butter cake with cream caramel sauce

Ingredients

• 2 -3 medium green apples
• 80 g butter
• 3/4 cup (165 g) firmly packed brown sugar
• 125 g butter, softened, extra
• 2/3 cup (150 g) caster sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup (150 g) self-raising flour
• 2/3 cup (100 g) plain flour
• 1/2 teaspoon bicarbonate of soda
• 1 cup (250 ml) buttermilk
• 3/4 cup (180 ml) cream

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Preparation

• Preheat oven to 180 deg C or 160 deg C with fan-forced. Grease 20cm baking pan. Peel, core and quarter apples; slice thinly.
• Melt butter in large frying pan; cook apple about 5 minutes or until browned lightly. Add brown sugar; cook, stirring, about 5 minutes or until mixture thickens slightly.
• Strain apples over medium bowl. Reserve apples and cooking liquid. Beat extra butter, caster sugar and extract in small bowl with electric mixer until light and fluffy.
• Add eggs, one at a time, beating until just combined between additions; transfer to a large bowl. Stir in sifted dry ingredients and buttermilk, in two batches.
  
• Spread two-thirds of the mixture into pan. Top with apples, leaving a 2 cm border around the edge; cover with remaining mixture.
• Bake about 50 minutes. Stand cake 5 minutes; turn, to-side up, onto wire rack to cool.
• Meanwhile, return reserved apple liquid to frying pan, add cream; bring to a boil. Reduce heat; simmer, uncovered, about 15 minutes or until sauce thickens .
• Serve warm cake with caramel sauce.