CHUNKY APPLE CAKE
Yields 14 servings
1/2 cup butter, softened
2 cups sugar
1/2 tsp. vanilla extract
2 eggs
2 cups all-purpose flour
1-1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. baking soda
6 cups chopped peeled tart apples

Butterscotch Sauce:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/2 cup heavy whipping cream
In a large mixing bowl, cream the butter, sugar and vanilla.  Add eggs, one 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 13 x 9 x 2-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

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.  Serve with cake.
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