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Adjust Servings:
Butter – ½ cup
Sugar – 2 cups
Vanilla Extract – ½ tsp
Eggs – 2
Wheat Flour – 2 cups
Cinnamon – 1 ½ tsp
Nutmeg – 1 tsp Ground
Salt – ½ tsp
Baking Soda – ½ tsp
Apples – 2 lb (900 g) Tart
Butterscotch Sauce
Brown Sugar – ½ cup
Butter – ¼ cup
Cream – ½ cup Whipping

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Chunky Apple Cake

Chunky Apple Cake

  • 60 min
  • Serves 15
  • Medium


  • Cake

  • Butterscotch Sauce



It’s September, which means it’s officially apple season, and we couldn’t be more excited. Sweet treats featuring the fruit are a tradition we like to keep alive. From breakfast oatmeal cups to the amazingly delicious almoixavena to tart with custard, we’re cooking, baking, and even decorating with apples.

There must be thousands of apple cake recipes. Indeed, after trying a bunch, this particular dessert is the one we’re most excited to share with you today. Homey and comforting, chunky apple cake rocks the traditional fall flavors we love. Moreover, the delicious creamy butterscotch sauce with brown sugar, butter, and cream, makes the enjoyment that much more special.



Prepare the Cake

Grease a 13x9-inch baking dish with butter and set aside.


Combine softened butter, sugar, and vanilla extract in a bowl. Add eggs, one at a time, whisking well after each addition.


In a separate bowl, combine flour, ground cinnamon and nutmeg, salt, and baking soda. Mix the dry ingredients into the wet. Stir in peeled, chopped apples until incorporated.


Pour the batter into the prepared baking dish and bake at 350 °F for 40–45 minutes or until the top is golden. Let cool for half an hour.


Prepare the Butterscotch Sauce

Meanwhile, combine brown sugar and butter in a small saucepan. Cook over medium heat until butter is melted before gradually adding cream.


Bring to a slow boil over moderate heat, constantly stirring, then remove from the heat. Serve with the cake.

For a festive occasion, top the chunky apple cake with a dollop of whipped cream. Yum!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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