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Apple Butterscotch Cake Recipe
Apple Butterscotch Cake Recipe photo by Taste of Home

Apple Butterscotch Cake Recipe

Read Reviews (3)
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Publisher Photo
Several years ago, I found this cake recipe to make for my husband's family, and they liked it. It is very rich and tasty.—Nancy Zimmerman, Cape May Court House, New Jersey
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
MAKES:4-6 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
MAKES: 4-6 servings

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs, beaten
  • 2 cups chopped peeled tart apples
  • 1/2 cup chopped pecans
  • 1/2 cup butterscotch chips, divided

Nutritional Facts

1 serving (1 piece) equals 607 calories, 33 g fat (9 g saturated fat), 72 mg cholesterol, 406 mg sodium, 73 g carbohydrate, 3 g fiber, 7 g protein.

Directions

  1. In a large bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Combine the sugar, oil and eggs; stir into dry ingredients just until combined. Stir in the apples, pecans and 1/4 cup butterscotch chips.
  2. Pour into a greased 8-in. square baking dish. Sprinkle with the remaining butterscotch chips. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 4-6 servings.
Originally published as Apple Butterscotch Cake in Reminisce September/October 2005, p 50

Nutritional Facts

1 serving (1 piece) equals 607 calories, 33 g fat (9 g saturated fat), 72 mg cholesterol, 406 mg sodium, 73 g carbohydrate, 3 g fiber, 7 g protein.

Reviews for Apple Butterscotch Cake(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 12, 2011

I love this recipe. I exchanged the oil for unsweetened applesauce, exchanged the eggs for 1/2 c. of better than eggs and omitted the nuts. It turned out great. I agree from another review that it is sweet. So next time I will cut the sugar back to 3/4 cup. This cake is moist and flavorful.

MY REVIEW
Reviewed Oct. 16, 2010

Didn't like it that much. Way to sweet.

MY REVIEW
Reviewed Feb. 8, 2010

This cake is wonderful. I would just like a "lighter" version of it. It is so moist and delicious. Everyone who tried it said it is definitely a "keeper".

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