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Chunky Apple Cake Recipe

Chunky Apple Cake Recipe photo by Taste of Home

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This tender, moist cake is full of old-fashioned comfort, and the yummy brown sugar sauce makes it special. For a festive occasion, top with a dollop of whipped cream. —Debi Benson, Bakersfield, California

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Chunky Apple Cake Recipe

Prep: 20 min. Bake: 40 min. + cooling

Yield: 12-14 Servings

20 40 60

Ingredients

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

In a large bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined.
Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.
Meanwhile, in a small saucepan, combine brown sugar and butter. 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.

Originally published as Chunky Apple Cake in Taste of Home August/September 2006, p27

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Reviews for Chunky Apple Cake

Chunky Apple Cake

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(1-10) of 27 reviews

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Reviewed on Apr. 25, 2013 by dvanhook

The texture was soggy, the taste was bland, the sauce only added more sweet to a really sweet cake and then throw in the fat and butter and there was nothing to find tasty.

Reviewed on Mar. 09, 2013 by cherylyoung

Very good! I took the advise of the other comments & only used 1/2 tsp. nutmeg. I also didn't make the sauce because I didn't have the cream. My family thought it was good just as it was. A keeper!

Reviewed on Jan. 10, 2013 by glitterchatter

Definitely a "keeper" apple recipe. I used Newtown Pippin apples...great chunky flavor! I, too, had to bake the cake an extra 5 minutes each time I've made it. The top doesn't spring back, so I look for a golden-brown top instead. The sauce is nice but not necessary. (I took the advice of another reviewer and used butterscotch topping instead.) This cake is fine served at any temperature. This cake is a contest winner for sure!

Reviewed on Nov. 23, 2012 by happyian

This desert was so good! Made it for Thanksgiving and it went over very well!! Will make again and again!

Reviewed on Nov. 21, 2012 by ThriftyBob

Ok, I cheated.

LOL, I couldn't help it. I used honeycrisp apples, cut the nutmeg in half, used 1/4 cup less sugar, added a spoon of molasses, added 1 cup raisins, added 1 cup apple cider...

But anyway, it turned out great!

Reviewed on Oct. 30, 2012 by Ponygirl1014

Wow is all I can say. Made it for a special family dinner and everyone loved it. I used Granny Smith apples and followed the recipe to a tee. My only adjustment was to bake it a little bit longer until done.

Reviewed on Oct. 09, 2012 by rvkreu07

Is vry delicious- even without the topping. I didn't have time to make the butterscotch topping, but served it with ice cream and hot caramel topping instead. It was fabulous. I also omitted the nutmeg since I'm not a fan of it. Still turned out great. Will keep this recipe on hand for a different fall, apple dessert.

Reviewed on Oct. 04, 2012 by charityr

I just made it for the second time tonight! It's amazing and the butterscotch sauce and fresh whipped cream are an amazing combination!!

Reviewed on Oct. 03, 2012 by lissaj81

This was very good! I didn't have all six cups of apples. I only had 2 granny Smith and 2 fugi, which gave me close to 5. It didn't matter because it was still full of apples and really delicious. The crust on top was crispy after baking so I wasn't able to test with the spring back like a regular cake recipe so just use a toothpick to test. It almost tastes like an apple crisp cake. I have to add the I didn't make the sauce and it was sweet enough without it. My boyfriend doesn't eat sweets and thinks its too sweet but I can't stop eating it. I gave some to my family and they loved it too. I will probably make it again.

Reviewed on Oct. 01, 2012 by KatArbour

This is the first time I've ever posted a recipe review. I had to cook this about 5 mins longer than suggested, but the result was - quite simply - The Best Cake I Have Ever Tasted. My friends, family, everyone agreed. Better after 1 day in the pan, covered with foil. It just got more and more moist as time went on. I didn't make the sauce - it's sweet enough it doesn't need it - though my little boy really liked it with cream poured over the top. (We live in London, they do that here...) Amazing!

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