- 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
- 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.
Reviews for Chunky Apple Cake
"I love apple cake and have struggled to find one that I really like and would make again. This is it! It is also versatile. You can add a little less sugar, more or less of your spices, with or without a topping. It is really good with a scoop of ice cream! I found it was a decadent dessert with a praline sauce drizzled over it."
"I found the recipe way too sweet. I will definitely repeat it but I'll do 1 1/4 cup of sugar instead, everything else was great. That would be my best advice."
"This was a great apple cake. I had never made one before so when the batter was stiff I was at the concerned....but sure enough it turned out fabulous. I didn't bring any home from my dinner party. It was delicious with or without the sauce."
"This is a fantastic recipe! I must have looked at 20 - 25 recipes before choosing this one. I wanted a recipe that used a lot of apples and used butter instead of oil. The reviews of most of the recipes said they cut the amount of oil and still made a too moist or oily cake. This is a moist cake, but not too moist. The batter is stiff until you add the apples. It easily spread into the pan. I wanted to taste more apple, so cut the nutmeg in half. It was perfect. You can still taste the nutmeg, but it's not overpowering. I bought caramel sauce instead of making the butterscotch sauce. The cake is great even without any sauce. My husband said this recipe was definitely a keeper!"
"I have made this recipe numerous times over the years and it is a decadent family favorite. Making again today!!"
"I pocked the cake all over and poured the caramel sauce over the cake right out of the oven. So good."
"This is a really good cake! When I spread it into the pan it seemed like more apple than cake. Didn't look like it would ever make a cake. The juice from the apples mixed with the batter and made a nice moist apple pie cake. Everyone loved it!"
"Best apple cake I have ever made!"
"I followed this recipe exact , except I substituted Splenda for sugar. The recipe said the batter would be stiff and I could have rolled it out like pie crust. I added milk to make the batter that I could put in a cake pan and spread out. It had plenty of apples and the butterscotch sauce made it taste wonderful. Did not look good but tasted great. Will not make this again."
"This was fresh and delicious! Easy to make and love the spices. A keeper for sure! Thanks, Debi!"