How to make it

  • Make the cake:
  • Preheat the oven to 325°.
  • Butter and flour a 9-inch springform tube pan.
  • In a medium bowl, whisk the flour with the salt and baking soda. In a large bowl, whisk the oil with the granulated sugar.
  • Whisk in the eggs one at a time.
  • Add the dry ingredients and whisk until smooth.
  • Fold in the diced apples with a rubber spatula.
  • Scrape the batter into the prepared pan and bake in the lower third of the oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Let cool slightly.
  • Meanwhile, in a medium saucepan, combine the butter, cream and brown sugar and bring to a boil over moderate heat, stirring.
  • Remove the toffee glaze from the heat and stir in the vanilla.
  • Place the warm cake (still in its pan) on a rimmed baking sheet.
  • Pour the hot glaze over the cake and let it seep into the cake, poking lightly with a toothpick.
  • Let the cake cool completely, about 2 hours.
  • Invert the cake onto a plate, and invert again onto another plate, right side up.
  • Meanwhile, make the butterscotch sauce: In a medium saucepan, combine the sugar and water and bring to a boil over high heat, stirring until the sugar dissolves.
  • Using a moistened pastry brush, wash down any sugar crystals on the side of the pan.
  • Cook without stirring until a medium-amber caramel forms, about 5 minutes.
  • Remove from the heat and quickly but carefully stir in the cream and butter.
  • Simmer the sauce over moderate heat for 2 minutes, then remove from the heat and stir in the brandy.
  • Pour the butterscotch sauce into a pitcher.
  • Make the caramelized apples: In a large skillet, melt the butter and the brown sugar.
  • Add the apples and cinnamon and cook over moderately high heat, turning the apples once or twice, until they are tender and caramelized, about 10 minutes.
  • Add the water to dissolve the caramel in the skil­let, then transfer the caramelized apples to a plate.
  • Slice the cake and serve with the caramelized apples, butterscotch sauce and vanilla ice cream.
  • Make Ahead
  • The unmolded cake can be stored in an airtight container overnight at room temperature.
  • The butterscotch sauce can be refrigerated for up to 1 week; reheat gently before serving.
  • The apples can be made up to 2 hours ahead and kept at room temperature.

Reviews & Comments 6

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    " It was excellent "
    ahmed1 ate it and said...
    This is unique!! Thanks for sharing with us.
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    " It was excellent "
    peetabear ate it and said...
    yum .. it sounds wonderful....thanks for a great post...^5
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    " It was excellent "
    elgab89 ate it and said...
    Goes right into my recipe collection! Delish!
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  • dollhead 9 years ago
    This sounds yummy......and I was looking for a good apple cake recipe too. Thanks for the share.
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    " It was excellent "
    sparow64 ate it and said...
    love this recipe! making this over the holidays!
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  • midgelet 9 years ago
    very sorry, wrong group!

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