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

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