Fresh Apple Cake

A slice of apple cake with butterscotch sauce on a white plate with a fork.

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This Fresh Apple Cake is guaranteed to get you in the mood for fall. Sweet apples baked into a cinnamon and nutmeg spiced cake and topped with an irresistible homemade butterscotch sauce.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Servings: servings

Calories: 389kcal

Author: Valerie Brunmeier

Ingredients

Apple Cake

½ cup butter softened
1½ cups granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
2 cups all-purpose flour
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
½ teaspoon baking soda
⅓ cup sour cream light or regular
3 medium medium apples like gala, envy, or honeycrisp peeled and coarsely chopped (approximately 3½ to 4 cups)

Butterscotch Sauce

½ cup packed brown sugar light or dark
¼ cup butter sliced into pats
¼ teaspoon sea salt
½ cup heavy whipping cream
½ teaspoon pure vanilla extract

Instructions

For the Apple Cake

Preheat oven to 350 degrees F. Spray a 13- x 9-inch baking dish with nonstick cooking spray.
In a large bowl, use an electric mixer to cream the butter, sugar and vanilla. Add the eggs, one at a time, beating well after each addition.
In a separate medium bowl, combine the flour, cinnamon, nutmeg, cloves, salt and baking soda. Gradually add the dry ingredients to the creamed mixture in small amounts, alternating with the sour cream, and mix well (the batter will be stiff). Use a spoon to stir in the apples until well combined.
Spread the batter into the prepared baking dish, smoothing the surface with the back of a spoon. Bake for 35 to 40 minutes or until the top is lightly browned and a toothpick inserted into the center of the cake comes out clean.

For the Butterscotch Sauce

Meanwhile, in a small saucepan, combine the brown sugar and butter. Cook over MEDIUM heat until the butter is melted. Add the salt and slowly add the cream, stirring as you add it. Bring to a low boil, stirring constantly. Reduce heat to LOW and simmer for about 3 minutes. Remove from the heat and stir in the vanilla.
Serve the cake drizzled with warm butterscotch sauce.

Notes

If you want to skip the butterscotch sauce, this cake is delicious dusted with a little powdered sugar and served all it on its own or with a scoop of vanilla ice cream.

Storage

Apple Cake: Transfer leftovers to an airtight container and store at room temperature for up to 4 days or in the refrigerator for up to a week.. This is such a moist cake that I prefer to store it in the refrigerator. It can also be frozen for up to 3 months.

Butterscotch Sauce: Store leftovers in an airtight container in the refrigerator for up to a week. Once chilled butterscotch sauce will need to be re-warmed before using. Microwave it on high power for 30 to 40 seconds, stirring a couple of times. Or, place it in a bowl in a pan of simmering water and heat, stirring occasionally, until warmed through.

Nutrition