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

Chunky Apple Cake Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:12-14 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 12-14 servings


  • 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
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 1/2 cup heavy whipping cream

Nutritional Facts

1 serving (1 piece) equals 365 calories, 14 g fat (8 g saturated fat), 68 mg cholesterol, 244 mg sodium, 59 g carbohydrate, 2 g fiber, 3 g protein.


  1. 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.
  2. 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.
  3. 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

Nutritional Facts

1 serving (1 piece) equals 365 calories, 14 g fat (8 g saturated fat), 68 mg cholesterol, 244 mg sodium, 59 g carbohydrate, 2 g fiber, 3 g protein.

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Reviewed Mar. 1, 2014

Delicious! I used close to 5 cups of chopped apples and it still seemed like a lot. I used a caramel whiskey sauce because I already had some made up and a dollop of home made whipping cream and oh was it good! I will make the butterscotch sauce the next time. And as another person said the cake stands on its own. I myself loved the texture of the flaky crunch on top of the cake. My husband loves anything baked with apples in it and this one was a big hit!

Reviewed Feb. 18, 2014

I made this for my family and they loved it.

Reviewed Feb. 12, 2014

Oh my, I knew this would be good when I read the ingredients. But, I had no idea that it would be so fabulous. It is so full of apples that make it incredibly moist. The sauce was the crowning glory. I served it with whipped cream, but, next time will pair it with vanilla bean ice cream. I can't wait to make it again!

Reviewed Jan. 16, 2014

Using granny smith apples provided the right tartness level to balance out the sweetness of the sauce. We thought the recipe was perfect as is. I even had a guest sneak another helping right out of the pan in the kitchen.

Reviewed Nov. 19, 2013

Delicious cake I too cut the sugar in half but added 3/4cup of walnuts with melted butter and brown sugar mixed together as a topping great with or without the sauce. I have made this three times in the last month with many compliments, thank you Debi for the recipe

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