Preheat the oven to 180° C. Grease and line a 23cm round spring-form tin with baking paper. Peel, core and quarter the apples. Cut each wedge into quarters. Place the butter, brown sugar and cinnamon in a non-stick frying pan. Sauté the apples for several minutes until slightly softened. Add the lemon juice and 45ml water. Cook on a medium high heat until the water is reduced and the apples are just starting to caramelize. Remove form the heat and set aside. Whisk together the melted butter, castor sugar, eggs and milk. In a separate bowl, sift together the flour, baking powder and salt. Pour the wet ingredients into the dry and mix until well combined. You can easily mix the batter with a balloon whisk or a hand held mixer, if you prefer. Lay the apples on the base of the lined tin and top with the blueberries. Spoon the batter over the fruit and smooth over with the back of a spoon. Bake for 40-45 minutes. Always check for doneness with a cake tester or skewer before removing the cake from the oven. Set aside to cool for 15 minutes before un-moulding. For the butterscotch sauce, place the castor sugar in a saucepan. Heat without stirring until the sugar starts to melt. Swirl the pan until all the sugar has dissolved and turns a dark, amber colour. Add the butter and melt. Pour in the milk and allow to bubble away until the caramel pieces are dissolved and the sauce has thickened. This should take about 8-10 minutes. Add the salt and vanilla extract. To serve, turn the cake over onto a serving plate. Carefully remove the base and pour half the butterscotch sauce over the cake. Serve warm with crème fraîche or whipped cream and the remaining butterscotch sauce on the side.Recipe reprinted with permission of Bibby's Kitchen@36. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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