Apple Dapple Cake With Salted Butterscotch Sauce
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 45 minutes
- 3 cups/360g/12.7ozs. cake flour
- 1 cup/235g/8.3ozs. caster sugar
- 1/2 cup/105g/3.7ozs. brown sugar
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1.5 teaspoons ground nutmeg
- 1/2 teaspoon fine salt
- 500g/1.1lbs apples, peeled and cored and diced into very small pieces or shredded (weight before peeling and coring)
- 1 cup/120g/4ozs. pecans, toasted and chopped
- 1.5 cups/375mls/12.6flozs. oil
- 3 eggs, room temperature
- 2 teaspoons vanilla
Butterscotch Sauce
- 100g/3.5ozs butter
- 100g/3.5ozs. brown sugar
- 100g/3.5flozs. cream
- 1 teaspoon vanilla
- Salt to taste
Step 1 - Grease a bundt tin well or line the base and sides of a 30x20cm/12x8inch rectangular slice tray with parchment. Preheat oven to 180C/350F. Whisk the cake flour, sugars, baking soda, cinnamon, nutmeg and salt in a large bowl. Toss in the apples and pecans. In a jug whisk the oil, eggs and vanilla and stir into the flour mixture.
Step 2 - Scoop into the prepared tin and bake for 45-50 minutes or until it springs back when gently pressed. Cool in the tin.
Step 3 - Place the butter in a small saucepan and heat on medium to high heat. Allow it to bubble and brown, it is ready when it starts to smell nutty (watch it to make sure that it doesn't burn). Then add the brown sugar and cream and cook on medium heat until it thickens-mine took around 10 minutes. Add vanilla and salt to taste (it will be hot so careful tasting it!). Allow to cool until it becomes a thick, pouring consistency.
Step 4 - Place serving plate underneath the bundt tin and dislodge. Spoon the butterscotch sauce on top and leave some to pour on each slice when serving.