This is a recipe from a friend of mine,
Using electric beaters, cream the butter, sugar and vanilla until pale and creamy. Add the eggs, beating well after each one. Sift and beat in the flour and baking powder. Beat in the milk until the mixture is soft and fluffy. Scrape out the batter over the apple and smooth the top.
Put the butter and sugar in a small pan and cook over medium heat for 3–4 minutes until the sugar melts and turns light caramel. Add the cream, drop by drop initially, then in a steady stream, taking care that it doesn’t splash. Lower the heat a little and simmer for another minute.
Loosen the side of the cake and pour the caramel over the top. Leave it to cool before removing the side of the springform tin. Serve warm or at room temperature with a scoop of vanilla or crème fraiche ice cream.
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