Chunky Apple Cake

I recently went to pick apples with my granddaughter at a nearby apple orchard…a sure sign of Fall. The air smelled sweet and the trees were full of Gala, Honeycrisp and McIntosh apples. They were ripe, juicy and ready for picking. It is always a fun day for us. We picked a bagful of Honeycrisp apples and decided on the way home to make Chunky Apple Cake for dessert.

There’s nothing like walking through the apple orchard to pick Gala and Honeycrisp apples. We always have such a good time together…and we know it won’t be long before we are eating our favorite Chunky Apple Cake. This Taste of Home recipe is a classic cake that I’ve made for years.

The apples provide plenty of sweetness, so I’ve reduced the amount of granulated sugar that was listed in the original recipe. Served with the easy to make butterscotch sauce it is a sweet treat, perfect for baking in the fall. It is the best Fall dessert!

Chunky Apple Cake Recipe

What’s needed:

Cake:

• 1/2 cup butter, softened
• 2 cups sugar
• 1/2 teaspoon vanilla
• 2 large eggs
• 2 cups of 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 apples (I used Honeycrisp, but Granny Smith are also delicious!)

Butterscotch Sauce:

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

How to make Chunky Apple Cake?

• In a large bowl, cream the butter, sugar, and vanilla. Add the eggs, one at a time, beating well after each addition.
• In a separate bowl, combine the flour, cinnamon, nutmeg, salt, and baking soda. Gradually add it to the creamed mixture and mix well (batter will be thick and stiff).
• Stir in the chopped apples until well combined.

• Spread the batter in a greased 13×9-inch baking dish. Bake at 350 degrees for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving. There aren’t many cakes that smell better than this one right out of the oven.

• Meanwhile, in a small saucepan, combine brown sugar and butter. 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 the sauce drizzled over the cake. And a dollop of fresh whipped cream makes it perfect! Recipe makes 15 servings.

I’ve made this recipe several times and it always turns out moist and delicious. And somehow the cake tastes even better when you pick the apples with someone you love. It’s the best Fall dessert you’ll make this year.

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Chunky Apple Cake

3 from 1 vote

Fresh fall apples are used to make this heavenly Chunky Apple Cake topped with a rich butterscotch glaze for the best fall dessert.

Servings: 15 servings

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

Ingredients 

Cake:

• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 1/2 teaspoon vanilla
• 2 large 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 apples, peeled and chopped, Honeycrisp or Granny Smith

Butterscotch sauce:

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

Instructions 

• In a large bowl, cream the butter, sugar, and vanilla. Add the eggs, one at a time, beating well after each addition.
• In a separate bowl, combine the flour, cinnamon, nutmeg, salt, and baking soda. Gradually add dry ingredients to the creamed mixture and mix well (batter will be thick). Stir in the chopped apples until well combined.
  
• Spread the batter in a greased 13×9-inch baking dish. Bake at 350 degrees for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving. There aren't many cakes that smell better than this one right out of the oven.
  
• Meanwhile, in a small saucepan, combine brown sugar and butter. 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 the sauce drizzled over the cake. And a dollop of fresh whipped cream makes it perfect!
  

Equipment

• 1 13×9 inch baking dish

Nutrition

Calories: 285kcalCarbohydrates: 41gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 58mgSodium: 130mgPotassium: 102mgFiber: 2gSugar: 26gVitamin A: 464IUVitamin C: 2mgCalcium: 26mgIron: 1mg