- Calories 324
- Caloriesfromfat 29%
- Fat 10.3g
- Satfat 1.7g
- Monofat 2.9g
- Polyfat 5g
- Protein 4.3g
- Carbohydrate 57.6g
- Fiber 1.6g
- Cholesterol 41mg
- Iron 1.2mg
- Sodium 170mg
- Calcium 23mg
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.
How to Make It
Step 1
Preheat oven to 350°.
Step 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.
Step 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.
Step 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.
Step 5
Note: Cake will keep for several days in an airtight container, but the crunchy top will soften.
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cookinginpdx's Review
I've been making this recipe for years, since it was first published - it is yummy and a great way to use up apples that are past their prime. I've never actually made the sauce - it really doesn't need it. Also, I tried it with Splenda Sugar Blend once and it did not develop the crunchy top but still tasted good. I'll go back to sugar next time.
JudithInBklyn's Review
N/A
trishad's Review