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Fresh Apple Cake with Butterscotch Topping

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Servings: 10-12
I got this recipe from www.southernfood.about.com, but have altered it to my own taste. It is so delicious and a good way to use up all those excess apples. Use only sweet apples for both the sauce and cake (Golden Delicious or Pink Ladies for example).

You will have extra applesauce (you will only need 3/4 cup for the recipe) when making it for this recipe. I love it with vanilla ice cream.....Ingrid

For the Applesauce:
3-4 medium sized sweet apples, such as Golden Delicious or Pink Ladies, etc. (cored and quartered)
4 strips of lemon peel (use vegetable peeler to strip off peels)
Juice from 1 lemon
3 inches of cinnamon stick
1/4 cup dark brown sugar
1/2 cup granulated sugar
1 cup water
1/2 teaspoon salt

For the Cake:
3 cups plain flour (all-purpose flour)
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
3 eggs
2 cups granulated sugar
3/4 cup vegetable oil
3/4 applesauce
3 cups chopped apples
1 cup chopped walnuts
2 teaspoon vanilla extract

For the Butterscotch Topping:
1 cup dark brown sugar (firmly packed)
1/4 cup full cream (whole milk) milk
1/2 cup (1 stick/4 oz./113g) butter

Make Applesauce the Day Before:

Put all applesauce ingredients into a large pot. Bring mixture to a boil, then reduce heat to low and simmer for 20-30 minutes.

Remove pot from heat. Remove cinnamon stick and lemon peels and discard. Mash applesauce mixture with a potato masher. Let cool, then place in refrigerator. When ready to make cake the next day, remove applesauce from refrigerator and bring to room temperature.

For the Cake:
Preheat oven to 350 degrees F/180 degrees C. Grease and flour a 10-inch round springform tin.

Sift together the flour, baking soda, salt and cinnamon. Set aside.

In a food processor, process eggs, sugar, oil and applesauce (from recipe above) and continue processing for 3 minutes. Pour egg mixture into a large bowl and gradually stir in sifted dry ingredients (flour, baking soda, salt and ground cinnamon). Fold in apples, walnuts and vanilla. Pour batter into prepared tin and bake in preheated oven for 1 hour and 15 minutes or until a skewer comes out clean, with no moist crumbs attached.

For the Butterscotch Topping:
Combine all topping ingredients in a saucepan. Bring to a full boil and boil for 3 minutes.

When cake is finished baking, loosen sides of springform tin and let cool for 5 minutes. Invert cake onto a plate, then invert it onto another plate. Pour hot butterscotch topping over cake when cake and topping are still hot.

Makes 10-12 servings.

Photograph taken by Ingrid © 2008

Source: www.southernfood.about.com
Submitted By: Ingrid
Date: April 4, 2008


Reviewer: unknown
it's just wonderful, I would not change a thing!

Reviewer: faiza

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