MOIST APPLE CAKE WITH BUTTERSCOTCH SAUCE

For the cake: 

4 large eggs, separated

1 cup plus 1 teaspoon granulated sugar

1/2 teaspoon plus 1/4 teaspoon ground cinnamon

1 cup melted butter

1-1/2 cup all-purpose flour

3 apples, peeled, cored and cut into thin slices

For the butterscotch sauce: 

3/4 cup brown sugar

3 tablespoons water

1/3 cup corn syrup

1/3 cup butter

1/4 cup sweetened condensed milk 

To make the cake:

Butter and flour an 8″ square cake pan. Pre-heat oven to 375 degrees. 

In a large mixing bowl, beat the egg yolks, 1 cup of sugar and 1/2 teaspoon of cinnamon for 3 minutes with an electric mixer on medium speed. Add melted butter. Blend in flour until the mixture is smooth. 

In another mixing bowl, use a clean electric mixer to beat the egg whites until soft peaks form when you lift the mixer. Fold 1/3 of the egg whites into the egg yolk mixture to lighten it. Then repeat with the rest of the egg whites. 

Pour the batter into the prepared cake pan. Arrange apple slices on top of batter, in an attractive overlapping pattern. Mix together the rest of the cinnamon and sugar and sprinkle over apple slices. 

Bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Meanwhile, prepare butterscotch sauce (see below). Remove cake from oven and allow to cool for at least 10 minutes. 

To make the butterscotch sauce: 

In a saucepan, mix brown sugar, water and corn syrup. Cook at medium heat, stirring constantly, for 3 minutes or until the brown sugar is completely dissolved. Stir in butter, stirring until butter is completely melted. Remove from heat. Stir in condensed milk.