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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)
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.