This Butterscotch Apple Spice Cake Gives You a Delicious Jump-Start on Autumn
The gooey sauce is everything.
Fall is just around the corner, but you don’t have to wait for the leaves to change to enjoy this delicious apple spice cake. It’s packed with yummy cinnamon and brown sugar, and topped off with a gooey butterscotch sauce. Plus, your whole house will be filled with the mouthwatering aroma while it bakes in the oven!
- 2 pink lady apples, thinly sliced
- 2 1/2 cups plain flour
- 1/4 cup corn starch
- 3 tsp. baking powder
- 1 tsp. each of ground cinnamon and ginger
- 1/4 tsp. each of ground cloves and allspice
- 2 cups firmly packed light brown sugar
- 1 cup milk
- 3 eggs
- 1 tsp. vanilla extract
- 3/4 cup soft butter
- 1 1/2 cups caster sugar
- 6 oz. pouring cream
- 1/2 cup butter, coarsely chopped
- Preheat oven to 350 degrees Fahrenheit.
- For butterscotch sauce, combine caster sugar and 1/2 cup of water in a small saucepan. Stir over medium-high heat until sugar dissolves.
- Brush down sides of pan with a wet pastry brush to prevent sugar crystals forming while it cooks until dark caramel in colour (10-12 minutes).
- Remove from heat, add a dash of cream and butter and swirl to combine.
- Pour half into the base of a greased cake pan. Place apple slices, overlapping slightly, onto butterscotch, and set aside.
- Return remaining caramel mixture to heat, add remaining cream and butter, and cook until combined (2-3 minutes). Set aside and keep warm.
- Sieve together flour, corn starch, baking powder, and spices into the bowl of an electric mixer, add sugar and mix to combine.
- With mixer on low speed, add butter and mix until just combined.
- Whisk together milk, eggs, and vanilla extract in a separate bowl.
- Add one third of milk mixture to mixer and beat until just combined. Repeat process twice with remaining mixture.
- Spoon over butterscotch apples, smooth top and bake until golden and firm to the touch (70-80 minutes), then turn onto a wire rack.
- Serve immediately with remaining butterscotch sauce.
This recipe was originally published on our sister site, Gourmet Traveler.
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