Apple Butterscotch Snack Cake
Apple Butterscotch Snack Cake is one of our best apple recipes for a special fall treat. The flavors of moist apple cake and butterscotch pair perfectly!
Servings: 8
Calories: 483kcal
Ingredients
- 1/2 cup salted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cup all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoons salt
- ½ cup full-fat sour cream
- 1 ½ cups finely diced Granny Smith apples 2 small apples
- 1 cup butterscotch chips
- 3 tablespoons granulated sugar for topping
- ½ cup finely chopped walnuts for topping
Instructions
- Preheat oven to 350ºF. Spray a 9-inch round cake pan (or springform pan) with cooking spray and set aside. If you’d like to completely remove the whole cake from the pan to serve, line the cake pan with parchment paper before adding the cake batter.)
- In the bowl of a stand mixer (or with a large bowl and hand mixer), whip together the butter and 1 cup of the sugar until pale and fluffy, about five minutes.1/2 cup salted butter , 1 cup granulated sugar
- Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla.2 large eggs, 1 teaspoon vanilla extract
- Add half of the flour, baking powder and salt to the butter mixture. Mix gently. Add the sour cream, mixing until barely combined, then add the remaining flour. Mix just until combined after each addition.1 1/3 cup all-purpose flour, 1 ¼ teaspoons baking powder, ¼ teaspoons salt, ½ cup full-fat sour cream
- Gently fold in the diced apples and butterscotch chips to the cake batter using a rubber spatula. Spread the batter in the prepared baking pan. Sprinkle the sugar and walnuts evenly over the top of the cake batter.1 ½ cups finely diced Granny Smith apples , 1 cup butterscotch chips, 3 tablespoons granulated sugar, ½ cup finely chopped walnuts
- Bake 35-40 minutes, until the top is crackly and lightly browned and the center still jiggles just a bit. A toothpick inserted in the center will have moist crumbs.
- Let the cake cool completely in the pan and then serve.
Notes
- Pan swaps: An 8x8 pan uses the same batter and bake time. For a 9x13, double the recipe and start checking at 40 minutes.
- Nuts: Pecans work in place of walnuts, or leave them out entirely.
- Storage: Keep loosely covered at room temperature for 2 days or refrigerated for 5 days. Freeze slices for up to 3 months.
Nutrition
Calories: 483kcal | Carbohydrates: 70g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 271mg | Potassium: 183mg | Fiber: 2g | Sugar: 50g | Vitamin A: 547IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg
