Spiced caramelized Apple butter cake

Renders approx a square baking pan 30cmx20cm x5 cm high, a

bout 15 big brownie size squares.

For the caramelized apples

6 Granny apples

100 grs sugar

(optional) brandy or irish cream to taste

1/4 cup water

cinamon

ginger

nutmeg

For the cake

180 grs butter - room temp.

280 grs flour, sifted

6 med eggs

200 grs sugar

Baking powder , about 1 tablespoon

1 cup corn starch

drizzle vainila

(optional) ginger for the dough to taste.

irish cream or brandy

a bit of milk to soften dough only if necessary.

Caramelized apples

• Place sugar on a non stick pan over medium fire, and do not remove until it starts melting.
• Add liquor if desired and a bit of hot water. (watch not to get burned)
• Add spices and sliced apples. (if you are preparing the apples ahead, leave them in a bowl with water and lemon juice to avoid browning).
• Let simmer for about 5 min if apples are medium thick sliced, or 3 mins if they are thinly sliced. Turn heat off and let there until they finish cooking by the temperature in the caramel.

For the butter cake.

• Start by preheating oven at 160C and butter & flour a baking pan.
• Using electric mixer, Cream together butter and sugar until they turn to a light yellow color.
• Add eggs one by one beating very well in between each one.
• Add vainila and liquor if desired.
• Sift together baking powder, flour and cornstarch and mix in dry ingredients in the eggs and butter mixture. Keep beating with electric mixer.
• Dough consistency should be like any brownie or buttercake preparation, so add some milk if necessary.

Lay the caramelized apples on the bottom of the pan and pour dough over them.

Cook at 160C until done, use a brochette stick to stick in the cake. It should come out clear and dry.

Turn off the oven and let cool inside the oven with the door slightly opened for about 20 mins to avoid the center of the cake from falling down.

it is delicious to have this cake warm with a nice cup of coffee.