Nutty Apple Spice Cake with Quick Butterscotch Sauce

Vegetarian
Nutty Apple Spice Cake with Quick Butterscotch Sauce
45 min.
16
342kcal

Suggestions


Indulge your sweet tooth with our delightful Nutty Apple Spice Cake, a dessert that beautifully marries the warmth of autumn spices with the irresistible sweetness of fresh apples and crunchy walnuts. This vegetarian-friendly cake is perfect for any occasion, serving 16 people, making it an ideal centerpiece for gatherings, family celebrations, or just a cozy night in.

With just 45 minutes of prep time, you can create a luscious cake that bursts with flavor and texture. The addition of golden raisins soaked in dark rum (or apple juice for a non-alcoholic twist) elevates the sweetness and provides a surprising depth that pairs perfectly with the cake’s soft and moist crumb. Each slice is a celebration of fall, filled with aromatic cinnamon, nutmeg, and the satisfying crunch of toasted walnuts or pecans.

To take this dessert to new heights, we serve it with a quick and easy butterscotch sauce that adds an extra layer of richness. This warm sauce is the finishing touch your cake deserves, making it a truly comforting treat that will leave your guests asking for seconds.

Whether you’re a seasoned baker or a novice in the kitchen, our Nutty Apple Spice Cake is a straightforward yet impressive recipe that promises to delight and impress. Get ready to dive into a slice of pure bliss!

Ingredients

  • 0.3 cup apple juice dark
  • teaspoon baking soda 
  • 12.3 ounce butterscotch topping fat-free (such as Smucker's)
  • large eggs 
  • cups flour all-purpose
  • 0.3 cup golden raisins 
  • 0.8 pound apples i use 2 granny smith apples diced
  • teaspoons ground cinnamon 
  • 0.3 teaspoon nutmeg 
  • 0.3 teaspoon salt 
  • cups sugar 
  • 0.5 cup vegetable oil 
  • 0.5 cup walnut pieces toasted chopped

Equipment

  • bowl
  • oven
  • knife
  • blender
  • baking pan
  • microwave
  • measuring cup

Directions

  1. Preheat oven to 35
  2. 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.
  3. Combine flour and next 4 ingredients (flour through nutmeg) in a small bowl.
  4. Add flour mixture to sugar mixture, beating just until blended. Fold in apple and walnuts.
  5. Pour batter into a 13 x 9-inch baking pan coated with cooking spray.
  6. Bake at 350 for 55 minutes or until a wooden pick inserted in center comes out clean. Run a knife around outside edge; cool.
  7. 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.
  8. Serve cake with sauce.
  9. Note: Cake will keep for several days in an airtight container, but the crunchy top will soften.

Nutrition Facts

Calories342kcal
Protein4.59%
Fat28.98%
Carbs66.43%

Properties

Glycemic Index
26.84
Glycemic Load
37.12
Inflammation Score
-2
Nutrition Score
5.0417391735574%

Flavonoids

Cyanidin
0.43mg
Catechin
0.32mg
Epigallocatechin
0.06mg
Epicatechin
1.78mg
Epigallocatechin 3-gallate
0.04mg
Luteolin
0.03mg
Kaempferol
0.11mg
Quercetin
0.95mg

Nutrients percent of daily need

Calories:342.22kcal
17.11%
Fat:11.24g
17.28%
Saturated Fat:6g
37.51%
Carbohydrates:57.95g
19.32%
Net Carbohydrates:56.5g
20.55%
Sugar:44.07g
48.97%
Cholesterol:34.88mg
11.63%
Sodium:138.76mg
6.03%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4g
8%
Manganese:0.3mg
14.99%
Selenium:8.82µg
12.6%
Vitamin B1:0.15mg
9.8%
Folate:37.57µg
9.39%
Vitamin B2:0.16mg
9.33%
Iron:1.13mg
6.29%
Phosphorus:61.13mg
6.11%
Fiber:1.45g
5.78%
Copper:0.11mg
5.41%
Vitamin B3:1.04mg
5.21%
Vitamin K:4.74µg
4.52%
Magnesium:13.95mg
3.49%
Vitamin B6:0.07mg
3.28%
Potassium:110.57mg
3.16%
Vitamin E:0.44mg
2.94%
Vitamin B5:0.29mg
2.85%
Zinc:0.39mg
2.63%
Calcium:24.58mg
2.46%
Vitamin B12:0.11µg
1.75%
Vitamin C:1.19mg
1.44%
Vitamin A:63.86IU
1.28%
Vitamin D:0.19µg
1.25%
Source:My Recipes