Oh my goodness...so yummy. Has a crunchy top and very moist center
Nutty Apple Spice Cake with Quick Butterscotch Sauce
Photo: Becky Luigart-Stayner
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.
Yield: 16 servings (serving size: 1 cake piece and 1 1/2 tablespoons sauce)
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Amount per serving
- Calories: 324
- Calories from fat: 29%
- Fat: 10.3g
- Saturated fat: 1.7g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 5g
- Protein: 4.3g
- Carbohydrate: 57.6g
- Fiber: 1.6g
- Cholesterol: 41mg
- Iron: 1.2mg
- Sodium: 170mg
- Calcium: 23mg
- 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
- 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)
- Preheat oven to 350°.
- 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.
- 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.
- 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.
- Note: Cake will keep for several days in an airtight container, but the crunchy top will soften.
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Nutty Apple Spice Cake with Quick Butterscotch Sauce Recipe at a Glance
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