Comfort food at it’s best, Warm Apple Cake with Butterscotch sauce made with fresh yummy sour Granny Smith apples straight from the packhouse on the farm…. As seasonal as you can get…
The Cape of Storms, a mere flip over the hill… today we’ve experienced it’s fury, while the family was sitting snug and cozy in front of the fire, i was cooking away in the kitchen..
Today’s Apple Cake is made with Granny Smith apples, grown and packed here on the farm…
For the cake you will need:
190g cake flour
200g castor sugar
10 ml baking powder
45ml melted butter
4 Granny Smith apples, cored and peeled, cut into 8 segments per apple
30g butter for frying the apples..
Method: Preheat the oven to 180 degrees, grease a 6 hole large muffin pan or one large 20cm cake tin. I prefer to use the large muffin pan. Mix all the dry ingredients together, then slowly mix the wet ingredients into the dry ingredients, except the apples, don’t overmix, use a wooden spoon…
Saute the apples with 30g of butter over a low heat until golden in colour, this will take a while but adds so much flavour to the final taste.
Fill the bottom of the tin with the caramelised apples, one nice thick layer. Pour the cake mixture over the apples, fill about three quarters full…
Bake for 30 minutes if using the muffin tin and 45 minutes for a larger cake tin.
Make the sauce while the cake bakes, you will need:
200g castor sugar
To make the sauce, simmer together the butter, milk and castor sugar for about 15 minutes or until thickened.
Pour one tablespoon of the warm sauce over each muffin size apple cake as soon as the cake comes out of the oven, and let it rest for about 10 minutes before your turn them out.
Serve with the rest of the warm sauce… and enjoy with a cup af bitter tea… bitter, as the apple cake is sweeeeeeet…..
I LOVE stormy winter weather….