Spiced apple butterscotch cake

June 20, 2014 (Last Updated: January 11, 2019)
Spiced apple butterscotch cake recipe

Recipe by Jandri van Zyl

Spiced apple butterscotch cake

Serves: 12
Cooking Time: 1 hr 45 min


  • Cake

  • 420g cake flour
  • 5ml (1 tsp) baking soda
  • 5ml (1 tsp) cinnamon
  • 1,25ml (1/4 tsp) salt
  • 3 eggs
  • 420g castor sugar
  • 375ml (1½ cups) oil
  • 300g apples, chopped
  • 200g pecan nuts, chopped
  • 10ml (2 tsp) vanilla essence
  • Butterscotch

  • 200g light brown sugar, firmly packed
  • 250ml (1 cup) milk
  • 115g butter
  • tinned baby apples, drained, to serve



Preheat the oven to 175°C. For the cake, sieve the flour, baking soda and cinnamon together. In a separate bowl, beat the eggs using an electric whisk, about 5 minutes. Add the sugar and oil and continue to beat, 3 minutes. Gradually stir in the dry ingredients. Fold in the apples, pecan nuts and vanilla, pour the batter into a greased 25cmdiameter spring form and bake in the oven, about 75 – 90 minutes. Leave to cool.


For the butterscotch sauce, combine all the ingredients in a saucepan over high heat and bring to a full boil, 10 minutes.


Once the cake has cooled slightly, loosen the sides, invert onto a plate then invert onto another plate, topping side up. To serve, pour the butterscotch sauce over the cake while still warm. Decorate with the baby apples.



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