Chunky Apple Cake

So, why am I making an apple cake when it's suppose to be spring? Is it because it's April Fool's Day? Or because it was spring and then it suddenly turned to fall! Brrrrr! Then I remembered I still had apples from our tree that I still need to use up before our next crop this coming fall and so I whipped up this recipe for a nice, quick dessert and it was so easy and yummy. I haven't had any type of apple dish for awhile so it sounded appetizing to me. You'll like the fact that you don't have to make frosting for this cake. You just make an accompanying sauce and drizzle it over the cake and serve warm. Scrumptious!

12-14 servings

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

Butterscotch Sauce

1/2 cup packed brown sugar
1/4 cup butter, cubed
1/2 cup heavy whipping cream

1. Preheat oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking dish.

2. Cream butter, sugar and vanilla in a large bowl. Add eggs, one at a time, beating well after each addition.

3. Combine flour, cinnamon, nutmeg, salt and baking soda in another bowl.

4. Gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined.

5. Spread into prepared pan.

6. Bake for 40-45 minutes, or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.

7 . Meanwhile, combine brown sugar and butter in a small saucepan. 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 warm with cake.

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