Nutty Apple Spice Cake
The full name for this recipe is Nutty Apple Spice Cake with Quick Butterscotch Sauce. I couldn't get it all to fit on the title. It was the cover recipe for Cooking Light earlier this year (2000). A great thing about this recipe is that you don't have to peel the apples.
List of Ingredients
- 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
- 1/3 cup golden raisins
- 1/4 cup dark rum or apple juice
- 1 (12.25-ounce) bottle fat-free butterscotch topping
Instructions
- Hat oven to 350.
- To prepare cake, beat sugar, oil, and eggs at medium speed until well-blended.
- Combine flour, cinnamon, baking soda and salt.
- 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 withcooking spray.
- Bake for 55 minutes or until done.
- 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 toping; microwave on high 45 seconds or until hot.
- Serve cake with sauce.
Final Comments
Cake will keep for several days in an aitight container, but the crunchy top will soften.
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