Spicy Butterscotch JAZZ™ Apple Cake

  • Servings

    12 Slices

  • Prepration Time

    30 mins

  • Cook Time

    45 mins

INGREDIENTS

  • 3 JAZZ™ apples peeled
  • 330 g caster sugar (1 ½ cups)
  • 200 ml cream (¾ cup)
  • 250 g unsalted butter
  • 250 g self-raising flour (2 cups)
  • 25 g cornflour
  • 2 tsp mixed spice
  • 230 g dark brown sugar (1 ½ cups)
  • 185 ml buttermilk (⅔ cup)
  • 2 eggs
  • 1 tsp natural vanilla extract
  • vanilla ice cream to serve

METHOD

  • Preheat oven to 180C.
  • Cook the sugar in a medium saucepan over a moderate heat for 10 minutes, until deep caramel.
  • Pour in 50ml (3 Tbsp) cream and 50g (3 Tbsp) butter and stir until smooth. Pour half the caramel into the bottom of a lined 21cm square cake tin.
  • Return the remaining sauce to the stove and cook over a low heat. Add the remaining cream and 75g (¼ cup) butter, whisking until smooth. Set aside.
  • Slice the JAZZ™ apples ½cm thick and remove any seeds. Arrange in the caramel sauce in the base of the cake tin.
  • Combine the flours, spice, sugar, buttermilk, eggs, vanilla and remaining butter in the bowl of an electric mixer and beat until a smooth batter forms. Pour over the JAZZ™ apples.
  • Bake for 45 minutes, until a skewer can be inserted and removed cleanly. Serve warm with the reserved butterscotch sauce and vanilla ice cream.

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