About this recipe:There are a couple of good ol' fashion cakes that will never cease on charm and tradition amongst home bakers. Apple butter cake is simply one of them. I don't think anyone who has taken a strong keenness in home baking has not attempted an apple butter cake in his or her baking lifetime, unless of course if you've just only started out in baking. Don't worry, you too will for sure make an apple butter cake someday. To me, apple cake exudes a feeling evocative of old rustic farmhouse and village charm. I guess I must've gotten this from reading the many blogs that associate apples with autumn pickings, an activity often away from the cities.
Preheat oven to 180 deg C or 160 deg C with fan-forced. Grease 20cm baking pan.
Peel, core and quarter apples; slice thinly. Melt butter in large frying pan; cook apple about 5 minutes or until browned lightly. Add brown sugar; cook, stirring, about 5 minutes or until mixture thickens slightly. Strain apples over medium bowl. Reserve apples and cooking liquid.
Beat extra butter, caster sugar and vanilla extract in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions; transfer to a large bowl. Stir in sifted dry ingredients and buttermilk, in two batches.
Spread two-thirds of the mixture into pan. Top with apples, leaving a 2 cm border around the edge; cover with remaining mixture. (In addition to the pre-cooked apples, I added some chopped fresh green apples into the cake batter as well). Bake about 50 minutes. Stand cake 5 minutes; turn, to-side up, onto wire rack to cool.
Meanwhile, return reserved apple liquid to frying pan, add cream if desired; bring to a boil. Reduce heat; simmer, uncovered, about 15 minutes or until sauce thickens (I didn't have anymore cream left so I omitted it, thus my sauce does not look creamy/milky thick).