Chunky Apple Cake
Total TimePrep: 20 min. Bake: 40 min. + cooling
Husband liked this cake; however, I thought it was too heavy and dense after the first day. Best eaten first day when very fresh.
Every fall I make this cake usually with a mixture of different apples since I gather an assortment at the local farm, it has become a favorite amongst my family and friends, with or without the sauce or whipped creme. The Apple Contest Winners issue is one of my favorites, we also look forward to the Apple stuffed French toast
I've made this a few times now and it's always a big hit. After reading the reviews, I chose to use 1 cup of sugar and 1/2 cup of brown sugar rather than 2 cups of white sugar. It's sweet enough and had an amazing texture. The last time I made it, I also tried slicing the apples rather than cutting them into chunks and my husband preferred it this way. This is such an easy and delicious recipe! Thanks!
This apple cake is good. I added walnuts and raisins as some suggested. I didn’t make the Butterscotch sauce. I bought a bottle of caramel sauce for topping. If you’re not eating the whole cake right away, the homemade sauce didn’t seem like a good idea.
Really great flavor and easy to make. I used a food processor for the apples, and cut the calories by using Egg Beaters, LF yogurt spread (Brummel & Brown) and monk fruit with a little Splenda to sweeten it (since I can't have a lot of sugar.) Served with with a cup of hot latte it's so comforting - especially on a chilly Fall afternoon! Next time I'll add raisins. Keeps well in the fridge. This is a keeper!
I already left my review, but wanted to say, I did find that I needed the full 1/2 teaspoon of baking soda for the half recipe, so I'm thinking a full teaspoon for the whole cake? At any rate, really awesome recipe!!!
You forgot the Walnuts. Chopped Walnuts make a huge difference.
I have made this for years! It was called Apple Dapple Cake!
When I put this recipe together the batter was extremely thick, and I could barely fold in the apples. I struggled to press it into the 9x13 pan. I thought for sure I would have to throw it out the next day and find another recipe for the birthday party. To my amazement it cooked perfectly and my family loved it. I will use this recipe without fear for any occasion.
I use to make this all the time, my ex-mother-in-law taught it to me... but she always sliced (not diced) her apples and never used any topping other than an occasional sprinkling of powdered sugar. It was one of the few cakes that my step-dad (a type 2 diabetic) could eat once in a while. I've made this both ways and it's awesome either way but I think I lean more towards the no icing and sliced apples.