Chunky Apple Cake

From the kitchen of One Perfect Bite...Apple cakes are one of fall's pleasures. As days shorten and the air begins to chill, they fill the kitchen with the aroma of cinnamon and cloves and bid a hearty home-felt welcome to all who venture in. This apple cake is a bit different than most. It contains chunks of apples and is almost, though not quite, pudding-like in texture. It has a lovely taste, but what sets it apart from so many others like it, is the butterscotch sauce that is used to top it. This moist cake is straightforward to make and requires no special baking skills or equipment to get it to the table. It should be served warm from the oven or reheated for best results. My family really enjoys this cake and I think yours will, too. It's a memory maker. Here's the recipe.

Chunky Apple Cake...from the kitchen of One Perfect Bite inspired by Debi Benson

Ingredients:
Cake
1/2 cup butter, softened
2 cups sugar
1/2 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
6 cups chopped peeled tart apples
Butterscotch Sauce
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/2 cup heavy whipping cream

Directions:
1) Preheat oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking dish.
2) Cream butter, sugar and vanilla in a large bowl. Add eggs, one at a time, beating well after each addition.
3) Combine flour, cinnamon, nutmeg, salt and baking soda in another bowl. Gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined. Spread into prepared pan. Bake for 40-45 minutes, or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.
4) Meanwhile, combine brown sugar and butter in a small saucepan. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake. Yield: 12-14 servings.








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