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Chunky Apple Cake Recipe

Chunky Apple Cake Recipe

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 YIELD:12-14 servings

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

  • 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.

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.

Reviews for Chunky Apple Cake

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MY REVIEW
Reviewed Jan. 3, 2016

"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."

MY REVIEW
Reviewed Jan. 2, 2016

"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."

MY REVIEW
Reviewed Nov. 20, 2015

"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!"

MY REVIEW
Reviewed Oct. 31, 2015

"I have made this recipe numerous times over the years and it is a decadent family favorite. Making again today!!"

MY REVIEW
Reviewed Oct. 15, 2015

"I pocked the cake all over and poured the caramel sauce over the cake right out of the oven. So good."

MY REVIEW
Reviewed Sep. 28, 2015

"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!"

MY REVIEW
Reviewed Sep. 16, 2015 Edited Oct. 18, 2015

"Best apple cake I have ever made!"

MY REVIEW
Reviewed Jul. 20, 2015

"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."

MY REVIEW
Reviewed May. 17, 2015

"This was fresh and delicious! Easy to make and love the spices. A keeper for sure! Thanks, Debi!"

MY REVIEW
Reviewed Mar. 5, 2015

"Sounds good. I've never tried making this before I've given it a 3....but could it be made with pears instead?? I have some to use up in the fridge! Someone please let me know ASAP..?!?"

MY REVIEW
Reviewed Nov. 13, 2014

"the best apple cake ever!"

MY REVIEW
Reviewed Nov. 4, 2014

"So very moist, turned out great! Followed the recipe to a T. It stayed very fresh on the counter for 3 days. I poured the sauce on each piece right before serving, to keep the cake from getting soggy. Simply delicious!"

MY REVIEW
Reviewed Oct. 26, 2014

"Easy and delicious, a great way to use some of the abundance of apples we have at this time of year. This came out picture perfect. I used half and half and the sauce was great. Really liked it."

MY REVIEW
Reviewed Oct. 11, 2014

"Great for fall"

MY REVIEW
Reviewed Oct. 11, 2014

"A great apple cake that is nice and juicy! The Butterscotch sauce adds a delectable flavor to this wonderful fall cake! Don't worry if the batter looks quite thick - the juice from the apples helps it cook perfectly!"

MY REVIEW
Reviewed Sep. 26, 2014

"Best apple cake ever! I remember when this won the apple contest."

MY REVIEW
Reviewed Sep. 16, 2014

"This was excellent. I tried stirring the apples in for a few seconds and then just used my hands. I will definitely make this again."

MY REVIEW
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!"

MY REVIEW
Reviewed Feb. 18, 2014

"I made this for my family and they loved it."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
Reviewed Oct. 28, 2013

"I made the cake as-is and it was perfect. I wouldn't change a thing, except that with my oven I needed about 10 minutes more baking time. Oh, and I used 4 different types of apples (Granny Smith, jazz, pink lady, and braeburn). As others have stated, the batter was indeed quite stiff, but my little Sunbeam mixer could still handle it. When it was time to stir in the apples, the fruit-to-batter ratio was very high; no wonder this cake is so incredibly moist! Speaking of which?don?t worry if the surface of your cake is hard and crusty when it comes out of the oven. After it?s mostly cooled, cover it with foil and it will resolve itself shortly to become uniformly moist and tender. As with most cakes, it's better the second day. I think the cake stands on its own without the sauce, but that punch of sweetness is a nice treat. I added a few drops of butter-rum extract, just for fun. I will make this sauce again for other things (ice cream, or a dip for apples, for example). Five stars!"

MY REVIEW
Reviewed Oct. 4, 2013

"I didnt put the sauce on because butterscotch flavour is my least favourite but the cake was very yummy without it! Bewared tho, I didnt use apples from the store and I mixed up my eating apples with the ones meant for cider- almost didnt turn out!"

MY REVIEW
Reviewed May. 22, 2013

"This cake is so good! I cut down on the sugar in the cake and sauce. My husband absolutely loved it and he preferred it without the sauce. I like it with the sauce. So its wonderful either way."

MY REVIEW
Reviewed Apr. 25, 2013

"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."

MY REVIEW
Reviewed Mar. 9, 2013

"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!"

MY REVIEW
Reviewed Jan. 10, 2013

"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!"

MY REVIEW
Reviewed Nov. 23, 2012

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

MY REVIEW
Reviewed Nov. 21, 2012

"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!"

MY REVIEW
Reviewed Oct. 30, 2012

"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."

MY REVIEW
Reviewed Oct. 9, 2012

"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."

MY REVIEW
Reviewed Oct. 4, 2012

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

MY REVIEW
Reviewed Oct. 3, 2012

"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."

MY REVIEW
Reviewed Oct. 1, 2012

"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!"

MY REVIEW
Reviewed Sep. 14, 2012

"I have made this often!! It's amazing!"

MY REVIEW
Reviewed May. 24, 2012

"I used FROZEN PEACHES!"

MY REVIEW
Reviewed Feb. 28, 2012

"I don't think I cooked it long enough. The cake tasted delicious, but I think it could of cooked a little longer. Have made it with and without sauce and either way it is a winner."

MY REVIEW
Reviewed Dec. 17, 2011

"Followed recipe as given. Wasn't baked long enough, raw! Too much spice overpowered apple taste. Family said lose

the recipe."

MY REVIEW
Reviewed Nov. 9, 2011

"So yummy and easy to make! Everyone loved it!"

MY REVIEW
Reviewed Nov. 4, 2011

"Love making seasonal cakes for the family ... they loved it ! Will be a keeper."

MY REVIEW
Reviewed Nov. 2, 2011

"My family loves this cake. I make it at least twice a year."

MY REVIEW
Reviewed Oct. 31, 2011

"So good! My husband almost ate half of it in one sitting! loved the sauce. i didnt have the cream so I used half and half then put a couple tablespoons of flour in it to thicken it up."

MY REVIEW
Reviewed Oct. 26, 2011

"I've been making this almost every year since is appeared in the TOH magazine. I remember how "wowed" we were at the first bite. I haven't met a person yet who didn't love this prize-winning chunky apple cake. It definitely is a fall-time favorite in this house! Mmmmmm good! And the sauce is so delish. :)"

MY REVIEW
Reviewed Oct. 25, 2011

"This is the second time making it, the first time was when it came out as the Grand Prize winner in 2006. I don't change a thing and it's perfect! The amount of sauce is perfect with the cake, any more would make it too sweet. And some have said that the amount of nutmeg was a bit much, but I didn't think so, it's a matter of taste. I served it with a side of Butter Pecan ice cream. Wonderful."

MY REVIEW
Reviewed Oct. 10, 2011 Edited Feb. 9, 2014

"What a great recipe! I live in Washington State and I am always on the lookout for apple recipes.. It turned out great the first time I made it. Thanks for sharing!"

MY REVIEW
Reviewed Oct. 8, 2011

"<p>This is amazing!! I put a little more apple in it, and use Empire apples with peel on some. I too use a little less nutmeg, and double the sauce. Everyone loves it!  I also use 1 cup br. sugar instead of 2 cups white.</p>"

MY REVIEW
Reviewed Oct. 4, 2011

"This was delicious! My one piece of advice would be to make sure you cook it long enough!! For us the 45 minutes was not long enough. It tasted fine raw, but better when we cooked it long enough!! Thanks for the recipe!"

MY REVIEW
Reviewed Oct. 1, 2011

"<p>I got this recipe long ago when it first appeared in the magazine. I made it many times for my family until the recipe got lost over a year ago. I am so happy to find it here again! The only thing I do differently is that I only use 1/2 teaspoon nutmeg so that the nutmeg does not overpower the cake. And the butterscotch sauce is delicious!</p>"

MY REVIEW
Reviewed Sep. 23, 2011

"The only thing i would change on this recipe is a little less nutmeg. I tasted it too much. I also didnt use the sauce on top and it was absolutely delicious without it!"

MY REVIEW
Reviewed Jul. 29, 2011

"Real good with vanilla ice cream!"

MY REVIEW
Reviewed Jul. 19, 2011

"It has become my new best birthday cake. Anyone that tastes it raves. It has a texture a little like bread pudding. It's great!"

MY REVIEW
Reviewed Apr. 14, 2011

"Excellent Recipe! Very moist and delicious!"

MY REVIEW
Reviewed Apr. 12, 2011

"tried this recipe a the Assisted Living Facility I work for...it was awesome.... the residents loved it!......I had to double the recipe, but left the amount of apple the same as for one, I also shredded the apples...the caramel sauce made the desert!.....will definated make this one again"

MY REVIEW
Reviewed Mar. 29, 2011

"I made this the other day for my husband and it was fabulous! Very flavorful and moist. Didn't change a think on the recipe! I would make it again any day! Thanks for the recipe"

MY REVIEW
Reviewed Mar. 3, 2011

"I had never made apple cake before this. My family really enjoyed it. I made it in a lasagna pan because there were so many apples. I used 4 large granny smiths. The sauce was thin so I whisked in some powdered sugar to thicken it. I served it with a scoop of vanilla ice cream. It was delicious!"

MY REVIEW
Reviewed Dec. 10, 2010

"This was so dry! I'd never make it again."

MY REVIEW
Reviewed Dec. 6, 2010

"I have made this recipe many many times to rave reviews. I made a few changes like adding a streusel topping along with chopped walnut on top. The crumbly nutty top tastes very good with the sauce. =)"

MY REVIEW
Reviewed Nov. 1, 2010

"Excellent (with no changes to the recipe). I will make this again and again!"

MY REVIEW
Reviewed Sep. 26, 2010

"Amazing taste and extremely moist! A huge hit at work :)"

MY REVIEW
Reviewed Sep. 8, 2010

"Cake turned out very well, moist and good taste. I added nuts to the batter. There is an awful lot of sugar in this recipe. Have another recipe for apple cake that I like better. Would make again because my husband loved it."

MY REVIEW
Reviewed Sep. 8, 2010

"I cut the nutmeg in half, but otherwise followed the directions. It was sooooo yummy!"

MY REVIEW
Reviewed Aug. 10, 2010

"Excellent! I also cut the nutmeg down by 1/2."

MY REVIEW
Reviewed Aug. 6, 2010

"i made this cake for a nursing home fall festival. it was a great hit. made it using sweet and tart apples, the batter was real thick, but it turned out to be the best cake ever. now i have apple trees in my new home, and plan on making it every year."

MY REVIEW
Reviewed May. 10, 2010

"The sauce reheats in the microwave very well. I've toted this cake, the sauce in a covered microwaveable container, and a can of Redi Whip into the office on several occasions. Nuke the sauce, stirring a couple of times, just before you serve the cake. It helps if you use a small gravy ladle to pour the sauce over the cake."

MY REVIEW
Reviewed Nov. 24, 2009

"I made this cake exactly as written. It was excellent. Great for pot lucks if you can keep the delicious sauce warm and top just as you serve it. I tried putting it on top and cutting later, but makes it very soggy if it sits too long. It is the best and yes the I wondered when I made the batter if it would cook up correctly as it didn't seem to have enough liquid. But as others have state, the apples have a lot of moisture and the cake turns out wonderful. This is a keeper and we will have at Thanksgiving time."

MY REVIEW
Reviewed Oct. 19, 2009

"This is great. I've made it three times in 2 weeks. It's a huge hit!"

MY REVIEW
Reviewed Oct. 16, 2009

"Made this tonight for the first time...OMG soooo good! Maybe less nutmeg next time."

MY REVIEW
Reviewed Oct. 8, 2009

"I will make it again and again. Everyone in the house loves it. If you run out or don't care for butterscotch, try a little whipping cream. OOOOh. yum."

MY REVIEW
Reviewed Oct. 5, 2009 Edited Sep. 28, 2015

"elliston - I haven't made this yet, (on the schedule for this afternoon), but frequently apple cakes have a very thick batter, because of the moisture the apples release when cooking. UPDATE: This is great! Moist, lots of apple flavor. Love the fact that it has so many apples, and the butterscotch sauce is perfect with it."

MY REVIEW
Reviewed Oct. 5, 2009

"After reading the reviews about the batter being stiff, I was a little concerned. The catch is that the moisture from the apples cooking puts the added moisture in. It is very moist and full of our favorite fall flavors, apples, cinnamon and nutmeg."

MY REVIEW
Reviewed Sep. 28, 2009

"This is a great tasting cake. Will definitely make again. Only change will be to use about half the nutmeg. Thought the original amount a bit over powering."

MY REVIEW
Reviewed Sep. 27, 2009

"Excellent taste"

MY REVIEW
Reviewed Sep. 26, 2009

"I used spice grinders for an explosion of fall flavor. What a moist, delicious cake! Like a candied apple but easier to eat. I like the nutmeg myself but did add extra vanilla."

MY REVIEW
Reviewed Sep. 26, 2009

"This was to die for.Everyone loved it"

MY REVIEW
Reviewed Sep. 23, 2009

"This recipe was great - except I cut the Nutmeg way down to 1/8 teaspoon, used 1 tsp vanilla and used McIntosh Apples. Gets more like a bread pudding the longer it sits. The caramel sauce is fantastic and makes it!"

MY REVIEW
Reviewed Sep. 22, 2009

"This recipe sounds really good was just wondering if you could use canned apples? Thanks

ShyMee57"

MY REVIEW
Reviewed Sep. 22, 2009

"I have been making the pumpkin cake which is basically the same, but apples and applesauce instead of the pumpkin. I can't wait to try this one. The pumpkin cake was such a hit with my family. It is now the new birthday cake."

MY REVIEW
Reviewed Sep. 22, 2009

"This looks delicioius. Can't wait to try it. I have a lot of family that visit and this will be a new dessert for me to try on them. Thanks.

mbradway"

MY REVIEW
Reviewed Sep. 22, 2009

"Such a good cake! I'll be making it for my Farmer's Market booth this week. It'll be a hit!"

MY REVIEW
Reviewed Sep. 22, 2009

"This apple cake looks very good, however 365 calories for one piece? And 2 cups of sugar? Not good for my diet."

MY REVIEW
Reviewed Sep. 22, 2009

"I've made a recipe similiar for years (only difference is 1/2 c. veg. oil instead of butter and 4 c.chopped apples and 1 c. chopped walnuts. I didn't have sauce, but will try it. You all should too, as it turns out great! (apples have alot of liquid, don't forget). This was my dad's favorite fall recipe."

MY REVIEW
Reviewed Sep. 22, 2009

"Well how did it turn out with very little liquid called for in the recipe?"

MY REVIEW
Reviewed Sep. 22, 2009

"I have the same question... Isn't there a liquid needed in this recipe. I haven't made it but don't want to mix all of these nice ingredents up and have something not so good. Please let us know.

Sue G"

MY REVIEW
Reviewed Sep. 22, 2009 Edited Sep. 28, 2015

"elliston - I haven't made this yet, (on the schedule for this afternoon), but frequently apple cakes have a very thick batter, because of the moisture the apples release when cooking. UPDATE: This is great! Moist, lots of apple flavor. Love the fact that it has so many apples, and the butterscotch sauce is perfect with it."

MY REVIEW
Reviewed Sep. 11, 2009

"I tried to make this cake but the batter was like cookie mix. Was an ingredient left out, like milk or some other kind of liquid? I have a similar recipe that calls for milk. Any suggestions?"

MY REVIEW
Reviewed Jan. 27, 2009

"This was SO delicious! I used heavy cream because my hubby didn't realize it wasn't whipping cream, but it didn't make any difference. I definitely won't wait until the next holiday season to make this one! YUM!!!"

MY REVIEW
Reviewed Dec. 3, 2008

"Very GOOOOD cake,one I will make again.Loved the sauce Lisa"

MY REVIEW
Reviewed Nov. 19, 2008

"WVALLJ -

I think that applesauce would be an ideal replacement but I have also used "I Can't Believe It's Not Butter" Fat Free and have had excellent results. The Splenda sugar blends, brown and white, will also help nix some of the calories!"

MY REVIEW
Reviewed Nov. 19, 2008

"This is one of the best recipes I've kept from Taste of Home...it really is a crowd pleaser.

kinwv"

MY REVIEW
Reviewed Nov. 19, 2008

"I would like to know if anyone has substituted unsweetened applesauce for the butter? I would think that would make the cake a little more moist and less fattening. Anyone?"

MY REVIEW
Reviewed Dec. 22, 2007

"I have made this cake several times and it is more than a crowd pleaser every time. It is simply delicious and very easy to make. I made it for the first time for dinner with my mother-in-law and since then she always tells people what a great cook I am!"

MY REVIEW
Reviewed Dec. 19, 2007

"I made this cake and brought it into the office, along with the sauce (which reheats in the microwave beautifully) and a can of whipped topping. The cake was inhaled by my co-workers in what seemed like a matter of minutes. I've made it using a combination of tart and sweet apples when that was all I had on hand, and it turned out just as well. What an awesome recipe."

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