Speaking of Apples...

for today's Cake Fridays post, I'll be featuring butterscotch apple cake.  It is similar to our family's apple cake recipe but with a twist: butterscotch chips.  I made this cake for a get together with some friends and it was a huge hit.  I even substituted applesauce for half of the oil and it was still super moist and rich.  Everyone wanted the recipe!

I find myself adding butterscotch chips to many Fall inspired desserts because it pairs well with assorted fruits, veggies and spices like pumpkin, apples, cinnamon, and cloves.  Its warm caramel color makes for a pretty presentation too.  Serve this cake with vanilla ice cream on the side, some hot apple cider in a mug, and you've got yourself an autumnal treat :)


Butterscotch Apple Cake
Source: Sugar Plum
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 cup oil
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3 cups diced peeled apple
2 cups butterscotch chips

Heat oven to 325 degrees F. Coat a 13x9-inch glass baking dish with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, baking soda, cinnamon and salt. In a large mixing bowl, using a mixer on medium speed, beat together oil, sugar, eggs and vanilla for 2-3 minutes or until well combined and doubled in volume. Reduce mixer speed to low and beat in flour mixture until just combined. Stir in apple until combined.

Spread cake batter into prepared baking dish. Evenly sprinkle with butterscotch chips. Bake 45-50 minutes or until well risen, golden brown, and cake pulls away from edges of dish. Cool on a wire rack.

Makes 15 servings