Butterscotch Applesauce Cake Recipes

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BUTTERSCOTCH APPLE CAKE



Butterscotch Apple Cake image

"My family often requests this easy old-fashioned cake for get-togethers-especially in the fall," writes Beth Struble from Bryan, Ohio.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 15 servings.

Number Of Ingredients 12

2 cups sugar
1 cup canola oil
3 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 medium tart apples, peeled and chopped (4 cups)
1 cup chopped pecans
1 package (11 ounces) butterscotch chips

Steps:

  • In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. In another bowl, combine the flour, baking powder, baking soda, salt and cinnamon; gradually beat into sugar mixture until blended. Stir in apples and pecans., Pour into a lightly greased 13x9-in. baking dish. Sprinkle with chips. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cover loosely with foil during the last 10-15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Nutrition Facts : Calories 513 calories, Fat 27g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 335mg sodium, Carbohydrate 62g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.

APPLESAUCE CAKE WITH BUTTERSCOTCH SAUCE



Applesauce Cake With Butterscotch Sauce image

A vintage applesauce cake recipe with a butterscotch sauce drizzle that brings back happy memories, while making new ones too.

Provided by Julie

Time 1h20m

Number Of Ingredients 17

1 3/4 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 nutmeg
1/2 cup butter, softened
1 cup sugar
1 egg beaten
1 package (8 ounce) pitted chopped dates (could substitute raisins or dried currants)
1/2 cup pecans chopped
1 cup hot applesauce
1/4 cup butter
1/2 cup packed light or dark brown sugar
1/2 cup heavy cream
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • Measure out cake flour, baking soda, salt, cinnamon, cloves, and nutmeg into a large bowl and sift three times.
  • Cream butter with an electric mixer until fluffy.
  • Add sugar and cream together.
  • Add egg and mix.
  • Add pecans and dates. Mix to combine.
  • Alternate adding a little bit of the sifted flour and spices with a little bit of applesauce, starting and ending with the applesauce. Mix until just combined each time you add.
  • Pour ingredients into a buttered and floured tube cake pan.
  • Bake for 50-60 minutes. Mine was done right at 50 minutes when I tested it with a toothpick into the center.
  • Allow the pan to cool for 10-15 minutes before loosening the edges with a knife and inverting cake to a cooling rack.
  • Tastes best served warm with butterscotch sauce and vanilla ice cream.
  • In a small saucepan, melt butter on medium heat. Add brown sugar, heavy cream and salt. Bring the sauce to a low boil and keep it boiling for 7 minutes, stirring occasionally.
  • Remove from heat. Add vanilla extract and stir to combine.
  • This sauce will thicken slightly as it cools, and will thicken significantly if refrigerated. Pours best at room temperature.

APPLESAUCE CAKE I



Applesauce Cake I image

A quick and easy cake--we eat it for breakfast at our house.

Provided by Joanna

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Yield 12

Number Of Ingredients 9

½ cup butter
1 cup white sugar
1 cup chilled applesauce
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup raisins
½ cup chopped walnuts

Steps:

  • Cream butter or margarine with sugar. Add applesauce; beat well. Stir in flour, soda, and spices. Add nuts and raisins.
  • Pour the batter into a greased and floured 8 inch square pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until done. Serve warm.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 40.5 g, Cholesterol 20.3 mg, Fat 11.1 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 161.1 mg, Sugar 22.5 g

APPLE BUTTERSCOTCH CAKE



Apple Butterscotch Cake image

Several years ago, I found this cake recipe to make for my husband's family, and they liked it. It is very rich and tasty.-Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 4-6 servings.

Number Of Ingredients 11

1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup sugar
1/2 cup vegetable oil
2 large eggs, beaten
2 cups chopped peeled tart apples
1/2 cup chopped pecans
1/2 cup butterscotch chips, divided

Steps:

  • In a large bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Combine the sugar, oil and eggs; stir into dry ingredients just until combined. Stir in the apples, pecans and 1/4 cup butterscotch chips., Pour into a greased 8-in. square baking dish. Sprinkle with the remaining butterscotch chips. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 607 calories, Fat 33g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 406mg sodium, Carbohydrate 73g carbohydrate (50g sugars, Fiber 3g fiber), Protein 7g protein.

OLD-FASHIONED BUTTERSCOTCH CAKE



Old-Fashioned Butterscotch Cake image

Provided by Food Network

Time 1h50m

Yield 1 (9-inch) 3-layer cake; 12 servings

Number Of Ingredients 23

2 large eggs
Nonstick baking spray
2 1/2 cups sifted cake flour (sift before measuring)
2 teaspoons baking powder
Salt
1 1/2 cups light brown sugar
1/4 cup sugar
1 1/2 cups half-and-half or whole milk, at room temperature
3/4 cup safflower oil or canola oil
2 teaspoons pure vanilla extract
4 tablespoons, plus 1/2 cup water
2 teaspoons unflavored powdered gelatin
2 cups light brown sugar
1/2 cup half-n-half or whole milk
1/2 cup water
1 1/4 pounds unsalted butter (5 sticks), at room temperature
2 teaspoons pure vanilla extract
4 tablespoons unsalted butter
1 cup light brown sugar
1 teaspoon fresh lemon juice
Salt
3/4 cup heavy cream
2 teaspoons pure vanilla extract

Steps:

  • For the cake: Separate the eggs. Place the egg whites in a medium bowl and yolks in a small bowl. Let stand at room temperature, about 20 minutes.
  • Preheat the oven to 350 degrees F and line the bottom of 3 (9-inch) round cake pans with parchment paper. Spray with nonstick baking spray. Set aside.
  • Sift together the sifted flour, baking powder, and 1/4 teaspoon salt in a large bowl. Add the brown sugar. If there are any large clumps of brown sugar, break them up with a spoon. Stir, then set aside.
  • Whip the egg whites to soft peaks with an electric mixer. With the mixer running, slowly add 1/4 cup sugar and continue to whip to stiff peaks. Add the egg yolks, half-and-half, oil, and vanilla to the flour mixture. Mix until just combined.
  • Fold the whipped egg whites into the cake batter a third at a time. Divide the batter among the prepared cake pans and bake for 18 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool.
  • For the frosting: Place 4 tablespoons of water in a small bowl or ramekin. Sprinkle the gelatin powder over the top, making sure the gelatin is moistened. Let stand 5 minutes to bloom.
  • In the meantime, place the brown sugar, half-n-half, and 1/2 cup water in a medium saucepan. Stir. Cook over medium-low heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Turn heat to low and add the bloomed gelatin. Stir. Cook 2 to 3 minutes, until the gelatin has dissolved. Remove from heat to cool to room temperature.
  • Whip the butter in a standing mixer until fluffy. Add the cooled gelatin mixture. Whip until thickened to a creamy frosting. This will look like a curdled hot mess but keep whipping and in 10 to 15 minutes it will become a beautiful buttercream. Mix in the vanilla.
  • For the butterscotch sauce:
  • Melt the butter in a 2-quart saucepan over low to medium heat. Add the brown sugar, lemon juice, and 1/4 teaspoon salt. Cook, stirring occasionally, until the sugar is melted and mixture is bubbling, about 5 minutes.
  • Remove the pan from the heat and add the heavy cream. The mixture will bubble. Whisk until incorporated. Return the pan to low heat and cook for 10 minutes without stirring, until slightly thickened. Remove pan from the heat and add the vanilla. Stir. Let cool to room temperature. Sauce will thicken as it cools.
  • Fill and frost the cooled cakes, drizzling the butterscotch sauce between the cake layers and on top of the frosting, and on top of cake.

CHUNKY APPLE CAKE



Chunky Apple Cake image

After taste testing apple cake recipes, I've found this particular recipe the best. Full of old-world comfort, the yummy brown sugar sauce really makes the cake special. For a festive occasion, top with a dollop of whipped cream. -Debi Benson, Bakersfield, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 14

1/2 cup butter, softened
2 cups sugar
1/2 teaspoon vanilla extract
2 large eggs, room temperature
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon 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

Steps:

  • In a large bowl, cream the butter, sugar and vanilla. Add eggs, 1 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 13x9-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.

Nutrition Facts : Calories 339 calories, Fat 13g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 209mg sodium, Carbohydrate 54g carbohydrate (39g sugars, Fiber 2g fiber), Protein 3g protein.

BUTTERSCOTCH CAKE



Butterscotch Cake image

I get lots of compliments and recipe requests whenever I make this eye-catching cake. The filling is similar to German chocolate cake. -Judy Lamon, Louisville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 22

2/3 cup butterscotch chips
1/4 cup water
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
3 large eggs, room temperature
2-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
FILLING/TOPPING:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup evaporated milk
1/3 cup water
1 large egg yolk, lightly beaten
1/3 cup butterscotch chips
2 tablespoons butter
1 cup pecans, chopped
1 cup sweetened shredded coconut
2 to 3 cups buttercream frosting

Steps:

  • Preheat oven to 375°. Line 2 greased 9-in. round baking pans with waxed paper; set aside. In a microwave, melt butterscotch chips with 1/4 cup water at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature., In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in butterscotch mixture. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk just until combined., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large saucepan, combine sugar and cornstarch. Stir in evaporated milk and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in chips and butter. Stir in pecans and coconut. Cool to room temperature without stirring., Place 1 cake layer on a serving plate; spread with half of the filling. Top with second layer and remaining filling. Frost sides with buttercream frosting. Store in the refrigerator.

Nutrition Facts : Calories 765 calories, Fat 36g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 422mg sodium, Carbohydrate 103g carbohydrate (79g sugars, Fiber 2g fiber), Protein 7g protein.

APPLESAUCE CAKE WITH BUTTERSCOTCH MERINGUE



Applesauce Cake With Butterscotch Meringue image

Ever have applesauce in the house and wonder why because you never eat it? How about adding the applesauce to butterscotch? I like this recipe with pecans, but you decide...

Provided by AmyZoe

Categories     Dessert

Time 1h55m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
1/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups applesauce
1/2 cup water
1/2 cup shortening
2 eggs
1 cup raisins
1/2 cup chopped nuts
2 egg whites
1 cup brown sugar, packed
1 tablespoon lemon juice
1/2 cup finely chopped nuts

Steps:

  • Heat oven to 350.
  • Grease and flour oblong pan 13x9x2" or 2 round layer pans 8x9x1 1/2".
  • Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly for 30 seconds.
  • Beat on high speed, scraping bowl occasionally for 3 minutes.
  • Pour into pans.
  • Bake until wooden toothpick inserted in center comes out clean (oblong 60 minutes, layers 50 to 55 minutes). Cool slightly before frosting.
  • Just before cake is removed from oven, beat egg whites until stiff and foamy.
  • Beat sugar and lemon juice gradually into egg whites until stiff.
  • Carefully spread over hot cake.
  • Sprinkle with nuts.
  • Bake in 400 degree oven until brown, 8 to 10 minutes.

Nutrition Facts : Calories 1025.3, Fat 31.3, SaturatedFat 6.5, Cholesterol 70.5, Sodium 560.9, Carbohydrate 180.5, Fiber 5.3, Sugar 117.7, Protein 13.5

BUTTERSCOTCH APPLESAUCE CAKE



ButterScotch AppleSauce Cake image

I got this Recipe from an Old Friend of mine 2 years ago I hope ya'll enjoy this as much as my family did

Provided by Amanda Hornburg

Categories     Cakes

Time 35m

Number Of Ingredients 12

1/2 c butter or margarine, softened
1 c packed brown sugar
2 egg's
1 c applesauce
2 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinamon
1 c raisins
2 c butterscotch chips
1/3 c sugar
3/4 c chopped pecans

Steps:

  • 1. In a mixing bowl, Cream the butter and brown sugar
  • 2. Add eggs and applesauce; mix well
  • 3. Combine flower,baking soda,salt and cinnamon; add to creamed mixture stir in raisins.
  • 4. Spread in a greased 13-In.X9-In.X2-In baking pan.
  • 5. Sprinkle with chips,sugar and Pecans.
  • 6. Bake at 375 Degrees F for 25 Minutes. Or until a toothpick inserted near the center comes out clean.

ONE-BOWL APPLE-SPICE BUNDT CAKE WITH BUTTERSCOTCH GLAZE



One-Bowl Apple-Spice Bundt Cake with Butterscotch Glaze image

Chopped apples give texture and flavor to this easy one-bowl cake. The simple butterscotch glaze topping takes the flavor over the top!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ spice cake mix
1 cup milk
3 oz cream cheese, softened
3 eggs
1 large Granny Smith apple, peeled, cored and chopped (2 cups)
2 tablespoons butter, softened
1 cup powdered sugar
3 tablespoons butterscotch topping
2 tablespoons milk
Dried apple slices, if desired

Steps:

  • Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • In large bowl, beat all Cake ingredients except apples with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in apples. Pour into pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
  • In medium bowl, beat Butterscotch Glaze ingredients with electric mixer on medium speed about 1 minute or until smooth and well combined. Drizzle on top of cake. Garnish with dried apple slices.

Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 16 g, TransFat 0 g

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