Thursday, September 10, 2009

Chunky Apple Cake

Autumn is apple-picking season in North America. Start collecting recipes to show off your apple baking talents.

My Dad and I used to pick apples every autumn. The apple orchards used to open for several days to allow people to pick apples. We got up before sun up to be one of the first to get to the orchard on the opening day. The orchard provided a limited number of very tall ladders for the apple pickers and we had to get there early to get one of the ladders. We picked several bushels of apples for eating and baking. The apples were stored in a cool dry place and lasted through the winter.

Chunky Apple Cake

This tender, moist cake is full of old-fashioned comfort, and the yummy brown sugar sauce makes it special. Top with a dollop of whipped cream.

1/2 cup butter, softened
2 cups sugar
1/2 teaspoon Watkins Original Double Strength Vanilla
2 eggs
2 cups all-purpose flour
1-1/2 teaspoons Watkins Ground Cinnamon
1 teaspoon Watkins 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

In a large bowl, cream butter, sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined.

Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° F for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.

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 with cake. Yield: 12-14 servings.


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