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Ingredients
- 4 c. sugar
- 1 c. water
- 4 ounce butter
- 2 x apples, peeled and cut into 8 slices each
- 3 c. flour
- 2 Tbsp. baking pwdr
- 1 Tbsp. nutmeg
- 1 Tbsp. cinnamon
- 2 c. lowfat milk
- 4 x Large eggs, lightly beaten
- 2 Tbsp. melted butter
- 1 tsp vanilla
Directions
- Preheat oven to 350 degrees.
- Pour two c. of the sugar into a pile in the center of a thick-bottomed saucepot. Pour in the water around the edges of the sugar. Turn the heat to high and without stirring watch as the sugar dissolves into the water forming a syrup. After a few min of vigorous simmering the syrup's water will evaporate and the heat will begin to rise past the boiling point in the remaining sugar syrup. After a few more min the sugar will begin to brown slightly. At this point gently swirl the pot so which the sugar browns proportionately.
- When all of the sugar is an even golden remove from the heat and add in four ounces of butter to 'shock' the caramel and stop its cooking process. Stir just long sufficient to fully dissolve the butter forming butterscotch.
- Places the apple slices in the caramel forming an attractive 'wagon wheel' pattern around the edges. Fill in the center with more apple slices.
- In a separate bowl whisk the flour, baking pwdr, remaining two c. of sugar and spices till well combined. Add in the lowfat milk, beaten egg, melted butter and vanilla. Stir till a smooth batter forms, its OK to have a few lumps...
- Pour the batter on top of the apples and bake in for 45 min till the top is golden. A thin knife inserted into the cake should come out cleanly... Run a thin blade around the outside of the cake to loosen completely from the pot. Invert onto a serving plate: Voila! If one or possibly two apples stay behind in the pot carefully replace in the pattern...
- This dessert was created in the remote wilderness of British Columbia as I floated down the Taku River talking food with River League Guide Patricia Thomson. We wanted to make a dessert which evening and decided to combine her grandmother's cake batter with my butterscotch apples. The result was an unforgettable dessert at an unforgettable dinner party next to a roaring campfire in the north woods.
- Timing Hints: The butterscotch will take twenty min while you make the batter, the cake will then bake for forty-five min.
- Equipment Hints: We used a Dutch oven and live coals but you can use a regular oven! To keep it simple I suggest baking the cake in the same saucepot you make the butterscotch in. An 8" or possibly a 10" will work best.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 8 servings | |
| Calories 779 | |
| Calories from Fat 173 | 22% |
| Total Fat 19.63g | 25% |
| Saturated Fat 11.87g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 1110mg | 46% |
| Potassium 214mg | 6% |
| Total Carbs 143.8g | 38% |
| Dietary Fiber 2.2g | 7% |
| Sugars 106.63g | 71% |
| Protein 10.27g | 16% |
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