Satisfy your sweet tooth with this heavenly recipe for apple cake. It’s layered with caramel and an irresistible apple custard buttercream.
- Serves20
- Cook time1 hour
- Prep time30 minutes, + cooling & chilling time
Ingredients
- 375g butter, softened
- 1 1/2 cups (330g) brown sugar
- 4 Coles Australian Free Range eggs
- 3 cups (450g) self-raising flour
- 300g sour cream
- 2 Modi apples, peeled, cored, finely chopped
- 1 Modi apple, extra, peeled, coarsely grated
- 3/4 cup (80g) walnuts, toasted, chopped
- 2 tsp ground cinnamon
- 1 tsp mixed spice
- Toasted walnuts, extra, to serve
Caramelised apples
- 2 Modi apples, thickly sliced
- 20g butter, melted
- 2 tbs brown sugar
Apple custard buttercream
- 1 cup (250ml) apple juice
- 250g good-quality butter, chopped
- 500g icing sugar mixture
- 1 tbs custard powder
- 1/4 tsp ground cinnamon
Butterscotch sauce
- 1/3 cup (75g) brown sugar
- 1/3 cup (80ml) pure (pouring) cream
- 20g butter
- Pinch of salt
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Method
Step 1
Preheat oven to 180°C. Grease two 20cm (base measurement) round cake pans and line the base and sides with baking paper. Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, sour cream, chopped apple, grated apple, walnut, cinnamon and mixed spice, in batches, stirring until just combined. Divide evenly among the prepared pans and smooth the surface.
Step 2
Bake for 1 hour or until a skewer inserted in the centres comes out clean. Set aside in the pans for 10 mins to cool slightly. Turn onto wire racks to cool completely.
Step 3
Meanwhile, to make the caramelised apples, line a baking tray with baking paper. Arrange the sliced apple over the prepared tray. Brush with the melted butter and sprinkle with the sugar. Bake for 15 mins or until just tender. Set aside to cool completely.
Step 4
To make the apple custard buttercream, place the apple juice in a small saucepan over high heat. Bring to the boil. Cook for 3-4 mins or until juice thickens and reduces to 1 1/2 tbs. Set aside to cool. Use an electric mixer to beat the butter in a clean large bowl until very pale. Add the icing sugar, in batches, beating well between each addition. Add the custard powder, cinnamon and apple juice syrup. Beat until smooth and well combined.
Step 5
To make the butterscotch sauce, combine the sugar, cream, butter and salt in a small saucepan over medium heat. Cook, stirring, for 2 mins or until mixture is smooth. Bring to a simmer. Cook for 3 mins or until the sauce thickens. Pour into a heatproof bowl. Place in the fridge to chill.
Step 6
Place 1 cake on a serving plate. Spread top evenly with half the buttercream. Top with the remaining cake. Spread top and side of cake with remaining buttercream. Use a palette knife to smooth the top and side. Top with the caramelised apples and drizzle with the butterscotch sauce. Sprinkle with the extra walnuts. Serve cake with remaining butterscotch sauce.
Apple cake with apple custard buttercream
- Serves20
- Cook time1 hour
- Prep time30 minutes, + cooling & chilling time
Ingredients
- 375g butter, softened
- 1 1/2 cups (330g) brown sugar
- 4 Coles Australian Free Range eggs
- 3 cups (450g) self-raising flour
- 300g sour cream
- 2 Modi apples, peeled, cored, finely chopped
- 1 Modi apple, extra, peeled, coarsely grated
- 3/4 cup (80g) walnuts, toasted, chopped
- 2 tsp ground cinnamon
- 1 tsp mixed spice
- Toasted walnuts, extra, to serve
Caramelised apples
- 2 Modi apples, thickly sliced
- 20g butter, melted
- 2 tbs brown sugar
Apple custard buttercream
- 1 cup (250ml) apple juice
- 250g good-quality butter, chopped
- 500g icing sugar mixture
- 1 tbs custard powder
- 1/4 tsp ground cinnamon
Butterscotch sauce
- 1/3 cup (75g) brown sugar
- 1/3 cup (80ml) pure (pouring) cream
- 20g butter
- Pinch of salt
Description
Satisfy your sweet tooth with this heavenly recipe for apple cake. It’s layered with caramel and an irresistible apple custard buttercream.
Method
Step 1
Preheat oven to 180°C. Grease two 20cm (base measurement) round cake pans and line the base and sides with baking paper. Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, sour cream, chopped apple, grated apple, walnut, cinnamon and mixed spice, in batches, stirring until just combined. Divide evenly among the prepared pans and smooth the surface.
Step 2
Bake for 1 hour or until a skewer inserted in the centres comes out clean. Set aside in the pans for 10 mins to cool slightly. Turn onto wire racks to cool completely.
Step 3
Meanwhile, to make the caramelised apples, line a baking tray with baking paper. Arrange the sliced apple over the prepared tray. Brush with the melted butter and sprinkle with the sugar. Bake for 15 mins or until just tender. Set aside to cool completely.
Step 4
To make the apple custard buttercream, place the apple juice in a small saucepan over high heat. Bring to the boil. Cook for 3-4 mins or until juice thickens and reduces to 1 1/2 tbs. Set aside to cool. Use an electric mixer to beat the butter in a clean large bowl until very pale. Add the icing sugar, in batches, beating well between each addition. Add the custard powder, cinnamon and apple juice syrup. Beat until smooth and well combined.
Step 5
To make the butterscotch sauce, combine the sugar, cream, butter and salt in a small saucepan over medium heat. Cook, stirring, for 2 mins or until mixture is smooth. Bring to a simmer. Cook for 3 mins or until the sauce thickens. Pour into a heatproof bowl. Place in the fridge to chill.
Step 6
Place 1 cake on a serving plate. Spread top evenly with half the buttercream. Top with the remaining cake. Spread top and side of cake with remaining buttercream. Use a palette knife to smooth the top and side. Top with the caramelised apples and drizzle with the butterscotch sauce. Sprinkle with the extra walnuts. Serve cake with remaining butterscotch sauce.