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.

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.

Ratings & Reviews

trishad's Review

cookinginpdx
October 23, 2011
Oh my goodness...so yummy. Has a crunchy top and very moist center

cookinginpdx's Review

JudithInBklyn
March 06, 2010
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

trishad
October 19, 2009
N/A