Brandy Butter Apple Cake

Thu, 10 September 2026

Makes 1 tray bake or 1 x 9” cake

- 12 generous slices of cake

Ingredients

Apples

300g cooking apples

70g brown sugar

1 tbs unsalted butter

Cake Base

462g plain flour

16g baking powder

Pinch of sea salt

225g unsalted butter

400g brown sugar

15ml / 1 tbs brandy

15 ml /1 tbs vanilla extract

3 medium eggs

1 tbs vanilla extract

100g white choc chips

Brandy Butter Icing

72g butter

33g cream

120g brown sugar

240g icing sugar

2tsp brandy

1 tsp vanilla extract

Roasting apples

Peel and chop cooking apples and place on a roasting tray.

Sprinkle brown butter and butter on top

Pop into the oven at 180° and bake for 15 minutes. Storing occasionally. You would like the apples to be tender, not stewed.

Making the Cake

Mix all dry ingredients plus the white chocolate chips in a bowl and set aside.

Cream butter & brown sugar. Add the vanilla and brandy and mix until combined. Add the eggs into the butter one at a time and beat until the mixture is pale in colour, light and fluffy.

Once it is nearly combined, fold in the apples.

Spread the mixture into one 9” cake tin or a roasting tin that is lined with baking parchment.

Making the Icing

Melt the unsalted butter and cream in a microwave or in a small pot on a stove top.

Add brown sugar and stir until the sugar granules have dissolved and your mixture is smooth.

Stir in the brandy and vanilla.

Lastly add the sieved icing sugar and whisk until you have no lumps remaining.

Hot tip- Use an immersion blender to remove lumps if necessary

Decorate

Pour the icing over the cooled cake and allow it to drizzle down the sides of the cake.

Top with white chocolate shavings, dried apple or your favourite nuts.