Chunky Apple Cake
Total TimePrep: 20 min. Bake: 40 min. + cooling
- 1/2 cup butter, softened
- 2 cups sugar
- 1/2 teaspoon vanilla extract
- 2 large 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.
Test Kitchen Tips
Mar 27, 2020
Delicious, this is my go to apple cake, everyone loves it,,with the sauce,,
Nov 3, 2019
Made this for my husband's collector club. I didn't have the spices individually so I used apple pie spice. It worked well. I didn't have time to make the butterscotch sauce, but the cake itself was sweet enough. One of my husband's friends went back for seconds.
Oct 31, 2019
Epic failure. Don't know what we did wrong but it wasn't cake at all...more like apple crisp that wasn't crisp. sickening sweet
Oct 25, 2019
Love it! Perfect for the Fall!
Oct 21, 2019
I just made this recipe, I was a bit hesitant when I read Scott’s review, but I decided to try it. I had to cut it in half because there’s just two of us and it turned out moist and tasty! I did reduce my bake time to 35min because I prepared a 9X9 pan. The dough is stiff as it mentions, I didn’t have beaters, so I used a wooden spoon for stirring, turned out good with a little more effort. ??
Oct 4, 2019
Scott-- What on earth did you do? I have made this cake AT LEAST 30 times since it was first published in 2006. It was delicious every single time. The batter is full of apples so the first time I made it I wasn't sure there would be enough batter to hold it together but there was! I am often asked to bring this cake to parties, get-togethers, school events, etc. I'm printing out a new copy of the recipe b/c mine is so smudged up from using so many times.
Oct 2, 2019
This was a huge disappointment. It does smell good so I am hoping that serving it hot with a scoop of ice cream may make it edible so it doesn't have to be dumped in the garbage, I don't have extra in food budget to be throwing away food. The stiffness of the "batter?" IS a cause for concern. I am going to try to save this mess and will never make it again.
Sep 30, 2019
Absolutely delicious! I also used 1 cup of White sugar and 1 cup of Brown sugar. Added 1/4 tsp more of cinnamon. Doubled the Butterscotch sauce and cooked for 20 minutes or so for thicker consistency. I served it warm with the sauce and a scoop of French Vanilla Ice Cream. My son and his wife took half the cake home for their family and will be bringing me more apples to make this again.
Sep 28, 2019
Delicious! I followed some of the suggestions and used 1 cup of white sugar and i/2 cup of brown sugar. Added 1 cup of raisins and just sprinkled with powdered sugar. Frosting or sauce is not needed!
Sep 8, 2019
This is a great cake. Kinda had a panic moment when I found out there wasn’t enough cinnamon in the pantry. So I put what cinnamon and nutmeg was back on the shelf and grabbed the Pumpkin Pie Spice. Threw in a scant Tblsp. Problem solved. There WILL be a next time making this cake so it’ll be to try the original “as written” version.