It's Thanksgiving today, so it's a long day of cooking leading up to the big feast. This cake will be part of the array of desserts. It's delicious....especially the butterscotch part.
Apple Butterscotch Pudding Cake (jotted down from a Donna Hay magazine)
Makes one 8"x8" cake.
3 small gala apples, thinly sliced
5oz/150g softened unsalted butter
2/3 cup light brown sugar
1 1/2 cups all purpose flour
1 1/2 teaspoon baking powder
1/3 cup almond meal (finely ground almonds)
1/3 cup milk
2 cups light brown sugar
1 cup cream
1 1/2 oz/40g unsalted butter
To make the sauce, place the sugar and cream in a saucepan, over medium heat. Stir until sugar is dissolved, then increase the heat to high and boil for 3 minutes. Add the butter and stir to combine. Remove from heat and pour half the sauce into a greased 8"x8" cake tin. Set aside to cool. When cooled, top with apple slices. Keep the remaining sauce warm.
Preheat oven to 350f/180c. Place the butter and sugar in a bowl and beat with electric mixer until pale and creamy. Gradually add the eggs and beat well. Sift the flour and baking powder over the butter mixture and fold through with the almond meal and milk. Spoon the batter over the apples and smooth the top. Place the cake tin in another baking dish and fill with enough hot water to come halfway up the sides of the tin. Bake for 40 minutes. All to stand for 5 minutes then turn cake out onto a serving plate. Serve with the warm butterscotch sauce. Start eating - you will not be disappointed.
Have a lovely Monday! I'm heading to New York tomorrow, with a couple of my sisters and my mom, so I'll be back this weekend.