ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Nutty Apple Spice Cake with Quick Butterscotch Sauce

Photo: Becky Luigart-Stayner
Yield 16 servings (serving size: 1 cake piece and 1 1/2 tablespoons sauce)
It's not necessary to peel the apples in this very moist cake. And the sugar produces a wonderful, crunchy top that's best eaten the day it's made. A glass of milk is a great accompaniment.

Ingredients

  • Cake:
  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3 cups diced Granny Smith apple (about 3/4 pound)
  • 1/2 cup chopped walnuts or pecans, toasted
  • Cooking spray
  • Sauce:
  • 1/3 cup golden raisins
  • 1/4 cup dark rum or apple juice
  • 1 (12.25-ounce) bottle fat-free butterscotch topping (such as Smucker's)

Nutrition Information

  • calories 324
  • caloriesfromfat 29 %
  • fat 10.3 g
  • satfat 1.7 g
  • monofat 2.9 g
  • polyfat 5 g
  • protein 4.3 g
  • carbohydrate 57.6 g
  • fiber 1.6 g
  • cholesterol 41 mg
  • iron 1.2 mg
  • sodium 170 mg
  • calcium 23 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare cake, beat sugar, oil, and eggs at medium speed of a mixer until well-blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through nutmeg) in a small bowl. Add flour mixture to sugar mixture, beating just until blended. Fold in apple and walnuts.

  3. Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Run a knife around outside edge; cool.

  4. To prepare sauce, combine raisins and rum in a microwave-safe bowl; let stand 5 minutes. Stir in butterscotch topping; microwave on high 45 seconds or until hot. Serve cake with sauce.

  5. Note: Cake will keep for several days in an airtight container, but the crunchy top will soften.