CARAMELISED APPLE BUTTER CAKE:

INGREDIANTS:

MEDIUM APPLES -300 GM
BUTTER -80 GM
FIRMLY PACKED BROWN SUGAR - 165 GM
BUTTER ,SOFTENED ,EXTRA - 125 GM
CASTER SUGAR - 150 GM
VANILLA EXTRACT -1 TEASPOON
EGGS -2
SELF-RAISING FLOUR -150 GM
PLAIN FLOUR -100 GM
BICARBONATE OF SODA - ½ TEASPOON
BUTTER MILK -250 ML
CREAM -180 ML

METHOD:

PREHEAT OVEN TO MODERATE [180C/160C FAN-FORCED].GREASE 20 CM BUNDT PAN.
PEEL ,CORE AND QUARTER APPLES;SLICE THINLY.MELT BUTTER IN LARGE FRYING PAN;COOK APPLE ABOUT 5 MINUTES OR UNTIL BROWNED LIGHTLY.ADD BROWN SUGAR;COOK,STIRRING ,ABOUT 5 MINUTES OR UNTIL MIXTURE THICKENS SLIGHTLY.STRAIN APPLES OVER MEDIUM BOWL.RESERVE APPLES AND COOKING LIQUID.

BEAT EXTRA BUTTER ,CASTER SUGAR AND EXTRACT IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.ADD EGGS,BEATING UNTIL JUST COMBINED BETWEEN ADDITIONS;TRANSFER TO LARGE BOWL .STIR IN SIFTED DRY INGREDIANTS AND BUTTERMILK,IN TWO BATCHES.

SPREAD TWO-THIRDS OF THE MIXTURE INTO PAN.TOP WITH APPLES,LEAVING 2 CM BORDER AROUND THE EDGE;COVER WITH REMAINING MIXTURE.BAKE ABOUT 50 MINUTES.STAND CAKE 5 MINUTES ;TURN,TOP-SIDE UP,ONTO WIRE RACK TO COOL.

MEANWHILE,RETURN RESERVED APPLE LIQUID TO LARGE FRYING PAN,ADD CREAM;BRING TO A BOIL,REDUCE HEAT;SIMMER,UNCOVERED,ABOUT 15 MINUTES OR UNTIL SAUCE THICKENS.
SERVE WARM CAKE WITH CARAMEL SAUCE.