Awesomesome Apple Cake

Chock-full of apples, this cake is moist, tender and totally awesome! After just one bite of the cake that Theresa Stroda prepared, we needed the recipe. It's one that she found in a Taste of Home publication and that has always earned rave reviews from all who give it a try.
The caramel/butterscotch sauce is the crowing glory to this delicious dessert.
I did add walnuts . . . because apples and walnuts just seem to compliment one another.

Chunky Apple Cake Recipe      One 13-in. x 9-in. / 12 – 14 servings  

Cake

1/2 cup butter, softened

2 cups sugar

1/2 teaspoon vanilla extract

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 peeled & chopped tart apples

1 cup coarsely chopped walnuts, optional

Caramel/Butterscotch Sauce

1/2 cup packed brown sugar

1/4 cup butter, cubed

1/2 cup heavy whipping cream + extra to whip for topping if desired

1. In a large bowl, cream the butter, sugar and vanilla. 
   
2. Add eggs, one at a time, beating well after each addition. 
   
3. 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.
   
   
   
   
   
   
   
4. Spread into a greased 13-in. x 9-in. 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.
   
   
   
   
5. 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.
   
6. Serve cake with sauce and top with whipped cream if desired.

Recipe without photos . . .

Chunky Apple Cake Recipe      One 13-in. x 9-in. / 12 – 14 servings  

Cake

1/2 cup butter, softened

2 cups sugar

1/2 teaspoon vanilla extract

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 peeled & chopped tart apples

1 cup coarsely chopped walnuts, optional

Caramel/Butterscotch Sauce 

1/2 cup packed brown sugar

1/4 cup butter, cubed

1/2 cup heavy whipping cream + extra to whip for topping if desired

1. In a large bowl, cream the butter, sugar and vanilla. 
2. Add eggs, one at a time, beating well after each addition. 
3. 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.
4. Spread into a greased 13-in. x 9-in. 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.
5. 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.
6. Serve cake with sauce and top with  whipped cream if desired.