Nutty Apple Spice Cake with Quick Butterscotch Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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It's not necessary to peel the apples in this very moist cake. And the sugar produces a wonderful, crunchy top that's best eaten the day it's made. A glass of milk is a great accompaniment. Ingredients:
2 cups sugar |
1/2 cup vegetable oil |
3 large eggs |
2 cups all-purpose flour |
2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
3 cups diced granny smith apple (about 3/4 pound) |
1/2 cup chopped walnuts or pecans, toasted |
cooking spray |
1/3 cup golden raisins |
1/4 cup dark rum or apple juice |
1 (12.25-ounce) bottle fat-free butterscotch topping (such as smucker's) |
Directions:
1. Preheat oven to 350°.
2. To prepare cake, beat sugar, oil, and eggs at medium speed of a mixer until well-blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through nutmeg) in a small bowl. Add flour mixture to sugar mixture, beating just until blended. Fold in apple and walnuts.
3. Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Run a knife around outside edge; cool.
4. To prepare sauce, combine raisins and rum in a microwave-safe bowl; let stand 5 minutes. Stir in butterscotch topping; microwave on high 45 seconds or until hot. Serve cake with sauce.
5. Note: Cake will keep for several days in an airtight container, but the crunchy top will soften.
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