Nutty Apple Spice Cake with Quick Butterscotch Sauce

By fluteanjel

Ingredients

• 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)

Details

Servings 16
Adapted from find.myrecipes.com

Preparation

Step 1

Preheat oven to 350°.

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° 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.