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by Glenda Caine
 

You will need a deep 24 cm non-stick spring form pan. Use a good quality pan because there is lots of gooey stuff going on here! When you make the caramel don't panic: After you have added the cream it will coagulate and go lumpy. Continue to stir over a low heat until the lumps melt and you have a smooth caramel sauce. Also, the cake can be made the day before. If you pre-slice it, the slices will warm up in 15secs on a low setting in a microwave. Serve it with a dollop of the best ice cream, or thick country cream. Delish!

  • 200g flour
  • 2 tsp baking powder
  • 1 small (375g) tin pie apples
  • 3 tsp brown sugar
  • tsp cinnamon
  • 100g butter
  • 200g caster sugar
  • 1 tsp vanilla essence
  • 3 eggs
  • Milk
Topping:
  • 50g butter
  • 1 cup caster sugar
  • 250ml pouring cream
  • Set the oven to 180C.
  • Sift flour and baking powder and set aside.
Drain pie apples and toss them with brown sugar and cinnamon and arrange at the bottom of cake tin.
Cream butter, sugar and vanilla until soft and creamy and add the eggs one at a time, making sure it doesn't curdle. Stir in a tablespoon of flour if it begins to look that way!
Then fold in balance of the flour and add milk until the mixture is a soft dropping consistency a couple of tablespoons should do it.
Bake for about 40 minutes.
Set the cake aside to cool and then prepare the topping.
Melt the butter and add the sugar, watch it carefully until it starts to turn to a light caramel.
Remove it from the heat and add the cream, bit by bit at first and then more boldly.
Make small holes in the top of the cake with a needle and pour over the topping. You might not need all the topping, but it's better stickier.
(If you have any topping left over let the kids mix it with rice crispies and it will be gone in a flash!)
Allow the cake to cool in the tin then turn it out and serve it with thick cream. And start that diet on Monday!
 
 
 
Posted in recipes |
Posted by Glenda Caine
24 Aug 2010



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