Chunky Apple Cake Recipe
- 1/2 cup butter, softened
- 2 cups sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 2 cups King Arthur Unbleached 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(31)
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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
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!
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!
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.
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.
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