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Nutty Apple Spice Cake with Quick Butterscotch Sauce

Source of Recipe

Cooking Light - internet

Nutty Apple Spice Cake with Quick Butterscotch Sauce

WW Poiints
16 servings

Cake:
2 cups sugar
1/2 cup vegetable oil
3 large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups diced Granny Smith apple (about 3/4 pound)
1/2 cup chopped walnuts or pecans, toasted
Cooking spray

Sauce:
1/3 cup golden raisins
1/4 cup dark rum or apple juice
1 (12.25-ounce) bottle fat-free butterscotch topping (such as Smucker's)

>> To lower carbohydrates and calories use Sugar-free topping.

Preheat oven to 350ºF.

To prepare cake, beat sugar, oil, and eggs at medium speed of a mixer until well-blended. Lightly spoon flour into dry measuring cups; level with a knife.

Combine flour and next 4 ingredients (flour through nutmeg) in a small bowl. Add flour mixture to sugar mixture, beating just until blended. Fold in apple and walnuts.

Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Run a knife around outside edge; cool.

To prepare sauce:
Combine raisins and rum in a microwave-safe bowl; let stand 5 minutes. Stir in butterscotch topping; microwave on high 45 seconds or until hot. Serve cake with sauce.

Note: Cake will keep for several days in an airtight container, but the crunchy top will soften.

One serving (1 cake piece and 1-1/2 tablespoons sauce) equals: CALORIES 324 (29% from fat); FAT 10.3g (sat 1.7g, mono 2.9g, poly 5g); PROTEIN 4.3g; CARBOHYDRATE 57.6g; FIBER 1.6g; CHOLESTEROL 41 mg; IRON 1.2 mg; SODIUM 170 mg; CALC 23 mg ++++ WWP: 7