3cupspeeled, cored, diced Granny Smith or Pink Lady applesabout 3 large apples
For the sauce:
½cupsalted butter 4 ounces
1cuplight brown sugar 200 grams
¼cupheavy cream 57 grams
Make the cake:
*Don’t preheat the oven. This cake goes into a cold oven.
Spray a 9x13" baking dish with cooking spray.
In a large bowl, mix together the sugar, oil, eggs and vanilla, scraping the sides of the bowl as needed.
In a small bowl, whisk together the baking soda, salt and flour.
Add the flour mixture to the wet ingredients and mix just until combined.
Fold in the diced apples.
Spread the cake batter evenly in the prepared pan.
Place the cake in the cold oven and set the oven to 325ºF. Bake for 50-60 minutes or until the center of the cake springs back when you touch it.
Make the sauce while the cake is baking:
When the cake has about 15 minutes left of baking, start the sauce. In a saucepan over medium low heat, melt the butter, then add the sugar and heavy cream. Stir constantly until the mixture is heated through and smooth. Remove from the heat and stir in the vanilla.
Use a fork or wooden skewer to poke small holes all over the top of the cake. When the cake comes out of the oven, pour the syrup over the warm cake. Spread with a spatula or knife if needed to cover the entire top of the cake.
Serve with whipped cream and a sprinkling of cinnamon.
Refer to the article above for more tips and tricks.The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake with butterscotch sauce. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**