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A close up of a piece of Apple Cake with Butterscotch Sauce poured over the top.
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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.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 389kcal

Ingredients

Apple Cake:

  • 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)

Butterscotch Sauce:

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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