Before I give you the cake recipe, I wanted to post a collage of pictures from the cottage we borrowed for the two months leading up to our move to Manteo. That cottage was a life saver, an energy saver and a sanity saver, all rolled up into one quaint, sweet package.
Having a place to call home when our own home was in such a state of flux was a balm for our road weary, transition weary souls. Thanks again, Marie and Bibber for blessing our family with such a lovely place to stay.
And now, the recipe!
Butterscotch Apple Cake
1 C vegetable oil
2 C sugar
2 C all purpose flour
1 t. baking soda
1 1/2 t. baking powder
1 t. salt
1 t. ground cinnamon
1 t. vanilla extract
3 C finely chopped, peeled apples
1 C chopped pecans
1 C butterscotch morsels
Garnish: caramel sauce and whipped cream
Preheat oven to 350 degrees.
1. In a large mixing bowl, mix together oil and sugar.
2. Add eggs, one at a time, beating after each addition.
3. Add flour, baking soda, baking powder, salt and cinnamon. Beat well.
4. Stir in vanilla, apples and pecans. (Mixture will be thick.)
5. Spread evenly in a greased 9x13 inch baking pan. Sprinkle butterscotch chips over the top.
(I dare you to look at this picture without gaining five pounds.)
6. Bake for 55 minutes. Cool completely in pan. If desired, garnish with caramel sauce and whipped cream.
Or else you can do like I do and warm each piece in the microwave briefly and top with the sauce and vanilla (or Heath bar) ice cream instead of the whipped cream.
The cake is moist, rich and downright delicious. It also travels and freezes well; you could divide the cake into batches of 4-6 pieces and freeze each batch separately. Then pull the cake out when you have unexpected company or the family is in the mood for a special dessert.