Friday Night Apple Cake

I hate to say it’s becoming a trend for me…but somehow at the end of a long week, if I don’t seem to have the energy to go out on a Friday night, I can still muster up enough energy to bake. Shocking. I couldn’t decide what to tackle, but was looking for something relatively simple, and I somehow had cake on the brain.

I ended up deciding on Cooking Light’s Nutty Apple Spice Cake with Quick Caramel Sauce. Truth be told, I skipped the sauce and just warmed up some sugar free Caramel sauce right out the jar. I follow Sandra Lee’s semi-homemade approach! I also doubled the cinnamon and skipped the nutmeg. And although the original recipe says you don’t have to peel the apples, I peeled mine – I’m sure it would be fine either way.

The cake was delish…very moist, with a slightly crunchy top and crust. Perfectly yummy for breakfast too! Oh, and I was a little slow on taking a picture, so it’s sort of, well, missing a few pieces…

Nutty Apple Spice Cake with Quick Caramel Sauce

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 spraySauce:
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)

 

 

 

 

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.

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