Chunky Apple Cake
Published: Friday, March 13, 2026
½ c. butter, softened
2 c. sugar
½ tsp. vanilla extract
2 large eggs, room temperature
2 c. all-purpose flour
1½ tsp. cinnamon
1 tsp. nutmeg
½ tsp. salt
½ tsp. baking soda
6 c. chopped peeled tart apples
Butterscotch sauce:
½ c. packed brown sugar
¼ c. butter, cubed
½ c. heavy whipping cream
In a large bowl, cream the butter, sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. 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 13x9 baking dish. Bake at 350° 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 heat. Serve with cake. —15 servings.
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