Ingredients 3 medium sized apples (Granny Smith’s work best)
230g unsalted butter, soften and cubed
1 cup caster sugar
1 ˝ tsp vanilla
1 ˝ cups plain flour
1 tsp baking soda
˝ tsp nutmeg
1 ˝ tsp cinnamon
˝ cup walnuts, roughly chopped
1 1/4 cups packed brown sugar
1 cup thickened cream
Grease and line the base of a 20cm cake tin.
Preheat a fan-forced oven to 180 degrees.
Peel and core the apples and chop into rough 2cm cubes.
In a large bowl beat the butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating until just combined.
Sift in flour, baking soda, nutmeg and cinnamon and stir lightly. Add the apples and walnuts and stir until batter is just combined.
Spread batter into prepared pan and bake for 50-55 minutes or until lightly browned and a skewer inserted in the centre comes out clean.
To make the butterscotch sauce, place the brown sugar, butter and cream in a saucepan over a low heat. Stir until the sugar has completely dissolved then turn the heat up and allow to simmer for 5 minutes.