Apple Cake with Butterscotch Sauce
Sweet apples baked into a cinnamon and nutmeg spiced cake, topped with a knock-your-socks off homemade butterscotch sauce. If you're not feeling the fall vibe yet, this Apple Cake with Butterscotch Sauce is guaranteed to do it for you.
Servings: 12 servings
- 1/2 cup butter softened
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup light sour cream
- 3 medium crisp apples like gala or envy, peeled and coarsely chopped (approximately 3-1/2 to 4 cups)
- 1/2 cup packed brown sugar
- 1/4 cup butter sliced
- 1/4 teaspooon sea salt
- 1/2 cup heavy whipping cream
- 1/2 teaspoon vanilla
Preheat oven to 350 degrees F. Spray a 13- x 9-inch baking dish with non-stick cooking spray.
In a large bowl, use an electric hand mixer or stand mixer to cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
In a separate bowl combine the flour, cinnamon, nutmeg, cloves, salt and baking soda; gradually add to creamed mixture in small amounts, alternating with the light sour cream, and mix well (batter will be stiff). Use a spoon to stir in apples until well combined.
Spread into prepared baking dish, smoothing surface with the back of a spoon. Bake for 35 to 40 minutes or until top is lightly browned and toothpick inserted into center of cake comes out clean.
Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Add salt and gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Reduce heat to low and simmer for about 3 minutes. Remove from the heat and stir in vanilla. Serve drizzled over cake.
Butterscotch Sauce can be made a day ahead. Store in an airtight container in the fridge and reheat in the microwave, just till warmed.
Since this is such a moist cake, I like to store leftovers in the fridge covered in foil. It's not necessary but the cake will stay fresh and tasty longer if refrigerated.
Calories: 389kcal | Carbohydrates: 57g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 266mg | Potassium: 114mg | Fiber: 2g | Sugar: 39g | Vitamin A: 585IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg