The Craft's Meow Preview - Apple Pickin' Time

It's Day 3 of previews from The Craft's Meow and so it's Day 3 of my recipe cards. This one is based on the set Apple Pickin' Time by Maree Truelove. This set brings back fabulous memories of my childhood - wandering through the orchards near my home and sneaking off with an occasional apple - sad to say the orchards are long gone now! Be sure to check out the rest of the TCM DT's fabulous inspiration using this fun set on OUR BLOG.

Here's today's recipe for you....

Apple cake with butterscotch sauce

 Ingredients (serves 8)

200g unsalted butter, softened

2 cups caster sugar

3 cups plain flour

1 1/2 tsp ground cinnamon

2 tsp baking powder

Pinch of ground cloves

1 cup chopped pecans

1 large apple, peeled, cored, chopped

1 tsp vanilla extract

2 tbs brandy

Thick cream, to serve

Apple sauce*

3 large Granny Smith apples -

    peeled, cored and chopped

250ml (1 cup) cider (or water)

1 cinnamon stick

1/2 vanilla bean, split

1 tsp ground ginger

Pinch of cloves

1/2 cup caster sugar

2 tbs lemon juice

 * You can substitute 2 cups bought pie apple.

Butterscotch sauce

200g brown sugar

1/2 cup thick cream

100g unsalted butter

1 tsp vanilla extract

Method

To make the apple sauce, place all the ingredients in a saucepan, cover and cook over low heat for 10-15 minutes until the apple is soft. Beat with a wooden spoon, then set aside to cool. Preheat oven to 180°C. Grease and line the base of a 28cm round spring-form cake pan. Place the butter in the bowl of an electric mixer with the sugar and beat  until pale and light. Sift the dry ingredients into a bowl. Gradually, fold into butter mixture, alternating with 2 cups of apple sauce. Add cloves, pecans, apple, vanilla and brandy and stir. Pour into cake pan and bake for 1 hour. The cake is ready when a skewer inserted into the centre comes out clean, if not cover the top with foil and return to the oven for 10 minutes. Set aside to cool on a wire rack.

To make the butterscotch sauce combine all ingredients in a pan over low heat, stirring until you have a smooth sauce. Spoon over the cooled cake and serve with a dollop of cream.

xXx