Petitchef

Apple butter cake with cream caramel sauce

Other
6 servings
15 min
50 min
Very Easy

Ingredients

Number of serving: 6
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


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

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.

Photos

Apple Butter Cake With Cream Caramel Sauce, photo 1Apple Butter Cake With Cream Caramel Sauce, photo 2Apple Butter Cake With Cream Caramel Sauce, photo 3




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