Spiced Apple Cakelets with Butterscotch Sauce

Looking for a nice little treat that's perfect to cosy up with during the autumn evenings? These lightly spiced Apple cakelets are perfect for just that. And they are even better dipped in a butterscotch sauce.

The recipe came free with the cakelet tin I bought from Nordic Ware, and the butterscotch recipe is from Nigella Lawson's book 'Nigella Express'.

Nordic Ware can be a little pricey but they are well worth the money, they are heavy weight tins that come in beautiful shapes that create great definition in the cake sponge. You can find them on Amazon, eBay and if you're lucky I've spotted them in shops like Tk Maxx. But of course, you can use a normal cupcake tin. They will still taste delicious regardless!

Top Tip: Use a little melted butter to lightly grease the pan with a pastry brush. You'll be able to get into all the nook and crannies of the design. I once used cake release in an intricate Christmas tin and it ruined the tin! Cake release contains a mix of flour, oil, and shortening. I found it left white clumps in the nooks that became impossible to clean afterwards! I'm wondering if I simply had a bad bottle or used too much, but I find you can never go wrong with butter. 

So here is the recipe, enjoy! 

Spiced Apple Cakelet Recipe 

Makes: 14 Apple Cakelets, 12 if using a cupcake tin

Time: Roughly 30 Minutes

Ingredients 

• 1 ½ Cup -Plain Flour
• 1tsp  -Baking Powder
• ½ tsp - Bicarbonate Soda
• ½ tsp - Ground Cinnamon
• ¼ tsp - Ground Allspice
• 1 - Free Range Large Egg
• ½ Cup -Brown Sugar
• ⅓ Cup - Softened Butter 
• ½ Cup (A whole Colemans 155g jar) - Apple Sauce  
• ½ Cup -Water 
• Dash Ground Nutmeg
• Dash Salt 

  
Method

1. Pre-heat oven to Gas Mark 5.
2. Prepare the pan with a little melted butter.
3. Stir together flour, baking powder, Bi-Carb, spices and salt. Set aside.
4. In a medium bowl, whisk together the softened butter and sugar 
5. Add the apple sauce, egg, the water and combine.
6. Slowly add the flour mixture until combined.
7. Pour the mixture evenly into the pan. 
8. Bake for 12-15 minutes or until toothpick a toothpick inserted into the centre of the cakes comes out clean.
9. Let the cakes cool for 10 minutes and unmold.  

Butterscotch Sauce  

This recipe makes a good bowl full! So sometimes its worth halfing the mixture. Once made it will seem thin but will become thicker,  the longer you leave it it starts to resemble a caramel. This sauce can also be used for a wide range of recipes and is great as a fondue to dip fruit in.

Ingredients

• 45g - light brown muscovado sugar
• 2 tbsp - granulated sugar
• 150g - golden syrup
• 30g- butter
• 125 ml - double cream
• a splash of vanilla extract

 Method

1. Melt the sugars, syrup and butter in a saucepan and boil for 5 minutes.
2. Add the cream and vanilla extract, stirring together, and then take off the heat.
3. Divide the sauce between two cups or small bowls, and then arrange the fruit on two saucers or on a plate, as you see fit.