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    Chunky Apple Cake with Butterscotch sauc

    Source of Recipe

    TOH BB

    Recipe Introduction

    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

    List of 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


    1/2 cup packed brown sugar

    1/4 cup butter, cubed

    1/2 cup heavy whipping cream

    **I doubled this sauce...Cause I could drink it with a straw! YUM**


    In a large mixing 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. x 2-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.

    **Batter is almost like a stiff stiff dough**

    **I had to bake 15-20 minutes longer than stated**




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