Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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.

Recipe by Cooking Light October 1999

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Becky Luigart-Stayner

Recipe Summary

Yield:
16 servings (serving size: 1 cake piece and 1 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

324 calories; calories from fat 29%; fat 10.3g; saturated fat 1.7g; mono fat 2.9g; poly fat 5g; protein 4.3g; carbohydrates 57.6g; fiber 1.6g; cholesterol 41mg; iron 1.2mg; sodium 170mg; calcium 23mg.
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