I was looking into my fridge and realised that those apples had been there for quite some time. After checking if they were still in good condition, I decided I wanted to bake an apple cake. I was looking for an easy recipe because I didn’t have much time – and, you know, I’m lazy! 😉
So I turned once again to Technicolor Kitchen and, although many recipes seemed to be rather painstaking (I guess Patricia is just not afraid of all the mess and washing-up!), one in special caught my attention: an easy apple cake with caramel sauce. I had all the ingredients, except that my apples were not green… I decided to go for it anyway but, instead of making one big cake, I made one loaf and 12 cupcakes. I liked the idea of a caramel sauce but I’ve been meaning to make butterscotch for such a long time I could not postpone it any longer. And that’s how I found the “Ridiculously Easy Butterscotch Sauce”, from Smitten Kitchen. Couldn’t be any easier: 5 ingredients + 5 minutes on stovetop = gorgeous butterscotch!
420g (3 cups) all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
300ml (1 ¼ cups) vegetable oil
400g (2 cups) sugar
3 large eggs
2 large Granny Smith apples, peeled, cored and diced (I used 4 fuji apples)
Preheat the oven to 165ºC/325ºF. Butter and flour a 9-inch springform tube tin (I used one loaf tin and one 12-hole muffin tin).
In a medium bowl, sift flour, salt and baking soda and whisk together. In a large bowl, whisk oil with sugar. Whisk in the eggs one at a time. Add the dry ingredients and whisk until smooth. Fold in the diced apples with a rubber spatula. Scrape the batter into the prepared tin and bake in the lower third of the oven for about 1 hour and 15 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Let it cool slightly.
RIDICULOUSLY EASY BUTTERSCOTCH SAUCE
60g (¼ cup) unsalted butter
110g (½ cup) muscovado sugar
125ml (½ cup) double cream
½ teaspoon flaky sea salt (or ¼ teaspoon regular salt), plus more to taste
1 teaspoon vanilla extract*
Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended. [A flat whisk works great here.] Bring to a very gentle boil and cook for about five minutes, whisking occasionally.
Remove from heat and add the vanilla extract, stirring to combine.
NOTES: Although the instructions for the cake made me believe that it would be easy to whisk it by hand, the batter is very heavy and I regretted not using my electric mixer with the paddle attachment.
I used a silicone mould and, because the batter is so heavy, the cake got a bit warped.
If you’re making cupcakes, refrain from adding more than the usual ice-cream scoop. I had a little batter left after filling the 12 holes and decided to add it to some cups. They overflowed, of course!
* I never use extract, I prefer vanilla paste. That’s why in some photos you see little black freckles.
Reblogged this on Chef Ceaser.
LikeLiked by 1 person
Pingback: Apple cake with butterscotch sauce | homethoughtsfromabroad626·
Pingback: Apple and butterscotch cupcakes | tea with erika·
Your cake looks amazing, the sauce oozing over it must be divine too. I was wondering if you’d like to enter this recipe into our Gourmandize Giveaway recipe competition. This month the theme is apples so it would be perfect, and there are nice prizes to win – let me know what you think:
Thank you so much for the invitation, Laurence! I sure will!
That sauce was delicious, indeed!
Oh wow, I think I could eat all of it!
Well, my hubby did – almost the entire loaf the day I made it!
Thanks for following!
That apple cake looks ridiculously delicious! Oh my word…
Oh, Lidia, it is! 😉 And the butterscotch sauce takes it to another level!
Great apple cake! Yesturday I experienced the Tea with Erika literally! So much tasty and smooth… This cake is perfect. Well done Erika! 🙂