The last couple of weekends I have made the decision to stay at home and indulge in the simple things, partly because I have come to the realisation that I am a shop-a-holic and partly because the typical Brisbane summer is upon us – it’s either you witness your lungs filling with air that feels like it’s just come out of a hairdryer or the electrical storms outside mean you are housebound with the air-con on so high you are wearing last season’s cardigan.
Needless to say, baking is something that you can do in either situation and it’s cheap, yummy and truly rewarding for both the baker and the eatee. Staying at home and saving your pennies does not have to be boring when you have a bunch of ingredients at hand, in your face Global Financial Crisis-what-what!
Apple tea-cake with Butterscotch sauce
- 3 Tbsp Apple Sauce
- 4 Granny Smith apples
- 2 packets of Green’s vanilla cake mix (ingredients as per instructions on box)
- 1 cup brown sugar
- 3 Tbsp sour cream
- 50g butter (unsalted)
Preheat oven to 180 degrees or as per packet instructions.
Grease a round, spring-form cake pan with a little bit of butter. Prepare apples by thinly slicing 2 Granny Smith apples and place sliced apples in a separate bowl – we will use them a bit later. Peel and core the remaining two apples and cut into small little cubes – also place into a separate bowl.
In a large mixing bowl prepare the vanilla cake mix as per instructions, when at the beating stage be sure to really get air in the mix, if not the cake will come out too dense.
Once batter is ready, stir in apple sauce and cubed apples in the mixing bowl then pour mix into greased cake pan. Place in oven for about 10 minutes or until top of the cake becomes slightly cooked. Take cake out of the oven and placed sliced apples on top in a decorative manner. Cover cake with aluminium foil, and place in the oven for about 40-45 minutes or until a skewer placed in the middle comes out clean. During the last five minutes of baking time, remove aluminium foil and allow the apples on top to become a slight golden colour.
Remove cake from oven for about 10 minutes before placing on cooling rack.
** Note, the reason for this method is to allow the apples on the top not to sink into the batter and also to prevent the middle of the cake from undercooking.
Heat butter on medium to high heat in a heavy based small saucepan, once all the butter is truly melted an a slight foam appears add brown sugar. Slowly add sour cream and cook on high heat until a syrupy texture is formed. Allow syrup to create bubbles then turn heat to low setting and allow to simmer. Keep stirring consistently to prevent lumps and once syrup starts to coat the back of the spoon and become more of a ‘sauce’ texture, take saucepan completely off the heat. If sauce is too ‘gluggy’ place back on low-med heat and add some milk or cream until desired texture.
Pour sauce over the cake once the exterior of the cake has cooled down completely. Serve warm with ice cream and of course, your favourite tea!