There are certain smells which embrace us when they travel from our kitchens right straight to our senses. Smells and aromas which provide us with wonderful and comforting sensations. The aroma of a freshly baked apple pie or sponge is one of these. There´s something weird with me and the apples, I just can´t seem to eat them raw, I rather wait and cook them, caramelize them, roast them, bake them and enjoy them like that. being part of the inside of a cake, o crowning a spongy sponge and filling my mouth with all these sensations and making me even more happier...
These apple rectangles are ideal as they are individuals and they are coated in a lovely and velvety brandy Butterscotch sauce, which make them irresistible. You need to let the sponges rest once they are baked, just for a while, and then serve them warm. You can as well use this recipe for a normal cake or muffins.
Here comes the recipe
125 g softened butter
½ cup (110g) sugar
150 g plain four
½ teaspoon baking powder
1 tablespoon milk
3 granny smith or golden delicious apples
½ cup (160g) warm apricot jam
Brandy butterscotch sauce
½ cup firmly packed brown sugar
½ cup thickened cream
100g butter, chopped
2 tablespoons brandy
Preheat oven to 180. Grease the tin or tray you are using.
Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time, stir in sifted flour and baking powder then add the milk, spread mixture into prepared pans.
Peel, core and halve apples, slice thinly and push gently into surface of cake mixture. Brush apple with the warm apricot jam and bake for 40 minutes. Stand cakes 10 minutes before turning, top-side up onto a wire rack to cool slightly.
For the sauce, combine all the ingredients in a small saucepan, stir over heat, without boiling, until sugar dissolves, bring to a boil. Reduce heat, and simmer uncovered without stirring for about 3 minutes or until it thickens slightly.
Serve warm drizzled with the brandy butterscotch sauce and double cream.