Noble Pig

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Butterscotch-Apple Cake

If you need someone to re-grout your shower, make this cake. 

If you need an eighteen foot trench dug in your yard, make this cake. 

If you need horse manure shoveled, yes, make this cake.

If you have any disgusting task or duty to perform, you will have the unfair advantage of getting it done by OFFERING up this cake!

Just yesterday, I needed the floors washed.  It’s now done because I MADE THIS CAKE! 

Oh trust me, this is another ridiculous, preposterous dessert.  You will have supreme power over anyone you feed this to.  Isn’t that what you want…power?  I beg you to try this Butterscotch-Apple Cake.  Actually, I command you, since I have this cake and have all the power!  Ha!

Now, go find a REALLY nasty chore you want completed, make this cake and once it starts baking and the aromas start wafting throughout the house you will have all authority.  Oh yes you will.  Spouses are the most likely candidates to succumb to your new found power trip.

Let’s get to it.

Here they are…all the ingredients you need to begin your authoritative reign.  Vegetable oil, sugar, eggs, flour, baking soda, baking powder, salt, cinnamon, vanilla, apples, pecans, butterscotch morsels and caramel sauce.

This is going to be good and you will hardly expend much energy making it.

Let’s mix up the dry ingredients first.

Yes, get out your giant vat of all-purpose flour.  I know you have one.

Add 2 cups of all-purpose flour to a mixing bowl.

Clamor to get your Clabber…

Add 1-1/2 teaspoons of baking powder to the bowl.

Think about what it says on this package…for baking, cleaning and deodorizing…ummm, that’s weird don’t you think?  Put it in your cake and then go clean the toilet with it!  Very, very strange.

1 teaspoon (of the toilet cleaner) baking soda will do.

Grab the salt.

1 teaspoon of salt gets added.

Now for the Canela Molida.  I did not get this cinnamon in Mexico in case you were wondering.

1 teaspoon of cinnamon is the last of the dry ingredients. 

Mix all of these up and set aside.

Now let’s move on to the wet stuff.

Add 1 cup of vegetable oil to a mixing bowl.

Time for the sweet stuff!  Yippee!

Add 2 cups of sugar to the oil.

This is Tweedledee and Tweedledum.  They have no idea of their impending fate.

First add Tweedledee because Tweedledum is too lame to know what’s going on.

Start mixing then add the other egg.

But notice how I’m using my hand-held mixer.  I usually use my heavy-duty mixer for this cake.  Stick with the heavy-duty mixer.  That’s all I’m going to say.

Now add the dry ingredients to the wet ingredients and mix until fully incorporated. 

Can you tell which ones are the girls?  I’ll help you, the boys have stems (yes, I’m juvenile).

Peel away.

You will need 3 cups of Granny Smith apples (about 3-4 apples) peeled and chopped into small cubes.

Sometimes I feel like a nut.  Sometimes I don’t.  But mostly I do.

1 cup of chopped pecans.  First chop them and then fill up one cup.  I know that can be confusing.

Add the apples, pecans and 1 teaspoon of vanilla to the already mixed batter and stir it all together; it will be very thick.

Add the batter mixture to a greased 9 x 13 pan.  

Now for the good part.  This is what makes this cake soooooooo over-the-top.

Sprinkle 1 cup of Butterscotch Chips over the batter.  These are going to melt into the cake and make it astonishing. 

Place the pan into a 350 degree oven for 55 minutes.

When it comes out of the oven, it will look like this. 

Let the cake completely cool before cutting.  It will be hard to wait, but you must.

Then get this.  You do not need the high-end caramel for this cake.  It’s not necessary. 

I love how this bottle says “Fat Free” on the label.  Yeah, this is definitely diet food.

Now cut your slice and drizzle caramel over each piece as you serve it.

Then add some whipped cream and fall into a sugary, sweet coma. 

You have to try this.  You really do.

Butterscotch-Apple Cake
adapted from Taste of the South

1 cup vegetable oil
2 cups sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 cups finely chopped, peeled apples
1 cup chopped pecans
1 cup butterscotch morsels
Garnish: caramel sauce and whipped cream

Preheat oven to 350 degrees

In a large mixing bowl, mix together oil and sugar.  Add eggs, one at a time, beating after each addition.  Add flour, baking soda, baking powder, salt and cinnamon; beat well.  Stir in vanilla, apples and pecans. (Mixture will be thick).

Spread mixture evenly in a greased 9 x 13 -inch baking pan.  Sprinkle butterscotch chips over top.  Bake for 55 minutes.
 
Cool completely in pan.  Garnish with caramel sauce and whipped cream.

This cake is so moist and rich it will taste like you slaved in the kitchen all day.

Your family will be eating out of your hand…I promise.

Comments

  1. OHMIGAWD. I think I gained weight just looking at the pictures…and I don’t even care. That looks DELISH and I can hardly wait to make it. (I’ll bet even a spoonful of the uncooked batter would taste great.)

    As always, your photos are fabulous. The apples do look pretty!

    Reply

  3. Oh. My. GAWD. You’re trying to kill me, you know that? I just read the name of this recipe to my husband who said “Nice….”. I’m so making this cake this weekend. We’re having dinner at a friends house and it might be perfect to take over. Or maybe I’ll just make it and keep it all for myself. 🙂

    Reply

  4. absolutely, positively sinful. this has the potential to be my favorite cake ever, and there’s not even any cream cheese icing involved! i think i’ll wait until i’m feeling particularly underweight to make it. 🙂

    Reply

  6. WOW WOW WOW!! Butterscotch and caramel are my fave flavors. I might like this one. And hey, I appreciate that the caramel is fat-free- just had my gallbladder removed and nothing with fat sounds particularly appetizing right now!! Love your humor (and your cake.)

    Reply

  7. I just knew when I opened your blog today, that you were going to make me drool & I’ll be damned if I didn’t. From the second I saw that decadent dessert. If you’re not making me drool over gorgeous land & fine wines, it’s desserts!

    Reply

  21. Oh my god. I once (when I was little) Ate an entire bag of butterscotch chips. Instead of making me never eat them again, it really just sealed my lifelong love affair with them. This is a cake for the ages.

    Reply

  23. I just ‘stumbled upon’ your blog and couldn’t believe my eyes! That cake!! And I really enjoyed the humor you injected, too. This will be a priority on my baking list-hopefully this weekend. Thanks!

    Reply

  24. wwwwwwwwwwwooooooooooowwwwwwwwwww!!!!!!!!stumbled across this cake and man does it look sooooooo gooooodddd…..and the great part about it is the step by step pictures you put here….great for those who are visual learners… great job…props to you…..ps…I think I just gained about 20 pounds just looking at the pictures also

    Reply

  26. I like your style.
    No, wait, i LOVE your style!!

    Spring is here. I’m gonna set the windows slightly ajar, put all kinds of gardening tools by the door and bake the cake.
    Then I’ll just lean back and listen to all the garden-work-noises my neighbors make as they struggle to earn a tiny bit.

    Mwahahahaha !!

    Thanks and keep up the good work =o)

    Reply

  27. OH my god! That looks scrummy. I love the apple joke by the way. What are the caramel morsels? We don’t have them at my local supermarket. Believe me I’d have some in my cupboard if they did! I’ll have to track some down and try this as it looks just right!

    Reply

  29. You are SOOOO wrong to have posted this! Oh my goodness! I LOOOOOOOVE caramel and apples together, and then you had to add butterscotch chips and pecans!!!!! I am trying to lose weight, and “Stumbling” upon blogs like this do NOT help!

    Still, I think I may just have to try it when I have company, or need to take a dessert somewhere. That way it’s not just sitting at my house taunting me!

    Reply

  30. Oh my!

    I have stumbled on hundreds of pages in my stumbling life and never have felt the need to leave a comment before seeing this cake…

    I practically licked my screen…

    Need help though I’m in UK and we have two types of flour here…plain and self raising?? which would be the equivalent of your all purpose? I’m not thinking of cleaning jobs here but something far more pleasant to persuade my partner to do…wink wink!!

    Reply

  32. Mama mia! :-O

    I will say this as someone who loves to bake but has a diabetic mother:

    You *do* have an unfair advantage with this cake–especially since diabetics would have to tweak the ingredients to this cake big time. And I can feel my own pancreas shrieking and holding its hands over its face (if it had a face and hands) and going “NOOOOOOO! Don’t do this to me!”

    Good thing there’s no calories in humor! And sis, you have plenty of that…

    Blessings,
    Kat ^.^

    Reply

  35. I can not wait to make this cake!! It has all of my favorites. And Cathy, I think I hate you. Everytime I come here and look at your recipes I gain a pound! Why must they all be so good?!?!

    Reply

  41. Good lord…that has to be the best cake ever created. I bow to you. No, really, I’m bowing. And typing. At the same time.

    It’s not easy, ya know.

    Brilliant recipe. I shall be making this. My poor husband won’t even know what hit him. This will get the spring cleaning finished, methinks.

    <3

    Reply

  43. Mmmm I made this today and I’m just eating it noww. One word: amaziinng. Soft but not too soft, sweet but not too sweet. Will definetely make again. =)

    Reply

  46. Surprised there was no comment about the umbrella girl on her back. Are you her? Just asking. I am 71, married and not a rain maker.

    Suggest improvement by using Cadbury Carmel Bars instead of Nestle Butterscotch, and adding ground Cardomon.

    Absolutely loved your approach.

    Reply

  48. Wahoo! Come to mama! That cake is ace!

    I absolutely loved the comments too. I think I’m in love with you just reading your demonstration of the cake making. lol

    Makes for a very interesting read (as opposed to boring ‘here are the instructions to bake’).

    Simply lovely!

    French bird.

    Reply

  49. I’ve stumbled upon the most amazing cake in the world. I almost cried when I realised that butterscotch chips are not made in Australia, and there isn’t really anything else like them that could be used to replace them. 🙁

    Reply

  51. It looked really good so I had to make it myself. It will be done shortly and I’ll see how mine turned out as I added a bit of nutmeg as well.

    Reply

  52. I found your site through StumbleUpon and despite the fact that I’m too sick to get out of bed, I had to make this cake. I dragged my ass out of bed, to the store to buy the apples and butterscotch, back home, into the kitchen, whipped it up in no time flat, and then slept all day, waking up at two hour intervals to eat another huge slice. It was awesome, and it made being sick in bed very, very enjoyable. Thank you!

    Reply

  54. I stumbled upon this and then made this cake for my junior prom dinner. Everyone who tried it agrees that it’s the most delecious thing ever.

    Reply

  61. Not only does this dessert look absolutely decadent, but you have to be the most entertaining recipe giver I’ve ever read. I thoroughly enjoyed the recipe and plan to make it this weekend. TFS!

    Reply

  63. As I can’t get butterscotch morsels in any store here in the UK… I will have to resort to buying them off eBay…

    My wife is begging me to make this cake… Now _I_ am the master!

    Reply

  69. omg… much like the others i stumbled upon this…. and all i can say is thank you. I’m with the reader who wanted to lick her screen… however i’m on the master cleanse! so it’ll be another week or so before i get to make it. So i’ve bookmarked and will be back! Time to sadly stumble away.

    Reply

  70. Thank you for this creative and entertaining presentation of your recipe! I stumbled on it and gave it a “thumbs-up”. That was a good start for my morning. =)

    Reply

  71. I’ve made this desert for every BBQ I’ve been to this summer. It is SPECTACULAR!!! It needs no improvements. However, I have a knack for making butterscotch chocolate. So, for those of you who would like an extra butterscotch kick… I removed half a cup of sugar and flour… replaced it with a package jello butterscotch instant pudding/pie filling mix which makes it even more delightfully soft and chewy for days. (Not that there will be any left over to last that long). Cathy you are fantabulous and wonderful for posting this heavenly recipe!

    Reply

  72. My boyfriend and his mom made this cake the same day he StumbledUpon it. I must say that I dunno what is my favorite dessert is way up there. Moist, delicious, kinda crumbly top, apples, caramel sauce, and cool whip…..YUM.

    Reply

  73. I think I have a new party favor.

    The only problem I see is it’s a little too messy for finger food.

    Ahhh, screw ’em. That’s what sinks are for.

    Great recipe.

    Mark

    Reply

  75. Oh that’s just hardcore food porn, right there. Awesome.

    I’ve never been much of a baker or cook – I read sites like this and FX Cuisine mostly to shame myself into picking up some culinary skills – but I think even I could do this one without messing it up too badly. Definitely giving it a try.

    Reply

  76. I’ve made this recipe a few times for family occasions, and I have to say– I always come home with an empty pan.
    My family has nicknamed this dish “Evil”, as in “Do you want some more Evil?”, because they cannot stop eating it.
    Two thumbs up!!!

    Reply

  77. Just wanting to say I made this today and WOW!! OH MY!! The dough tasted great! The smell while cooking was wonderful! THEN, eating it was even better! We topped it off with some vanilla ice-cream. Everyone really enjoyed it! Thanks for the “picture by picture” steps too!

    Reply

  79. I am now racking my brain for chores to line up so I can maximize the impact of this cake when I bake it. Do you think it has the potential to work on a global scale? Because if so, perhaps we can band together and bake some for the Senate. The House. The Middle East! Oh, the possibilities!! On the other hand, if it gets the backyard mowed, I’ll be pleased. Thanks so much for sharing!!

    Reply

  80. OOOOOOOOOOOOOH. so do i make it first, then ask the favor…or promise to make it?

    all i can think about is how good this would be combined with my newfound power to make homemade caramel sauce. do you think there’s any good sub for butterscotch morsels? i don’t think i can get them here (norway) and i am also not too keen on them.

    cute blog! i enjoyed your write up. 🙂

    Reply

  81. I made this tonight for my family and they were all quite impressed! Especially since the only other thing I can make is Kraft Dinner with Wieners. very easy to make and well worth it!

    Reply

  82. looks good.

    But why the hell do you need all the pictures? I know what a can of baking powder looks like! I gotta scroll through 500 lines of picture for one line of text. I think we can all read.

    Reply

  87. Oh sweet sugary heaven! this is the best cake ever!
    Soooo very worth the wait! (I can’t get the butterscotch bits in Scotland so I was relying on my friend bringing me some from his trip to Texas. This page has been bookmarked for months!)
    thanks for posting this and for making it so easy to follow! you’ve a great style!

    @TJ it’s great with the brown sugar! Brown was all I had in the day I finally got the long awaited butterscotch bits so that’s what I used and it worked great.

    Reply

  88. OM with a G! (as my kids say) I made this w/o the butterscotch was in a hurry everyone loved it and thought I was the greatest chef on earth! The second time I didn’t use the nuts or butterscotch, ( my son doesn’t like either) and it was still devine!! My husband thanks you!

    Reply

  92. Oh my God. It’s in the oven right now and I’m dying.

    I replaced half the sugar with brown sugar (and added a little extra oil to make up for it), left out the walnuts, and sprinkled more brown sugar on top instead of butterscotch morsels. And I don’t measure when adding cinnamon – I throw in as much as looks good.

    Still – awesome recipe and great starting point for other cakes.

    Reply

  93. Everyone found this much too sweet. I triple checked the recipe, I didn’t do anything wrong. It’s just a really, really, really sweet cake. The flavor and texture were very nice, but it actually hurt my teeth! I served it with whipped cream, and that wasn’t enough to cut the sweetness. Had it the next day with vanilla ice cream, and that was more tolerable. I had to leave off the caramel syrup though. With it, the whole thing was almost inedible.

    I like the concept, and the flavor was so nice. I don’t want to give up on this cake! I might try it again with less sugar.

    Reply

  95. Holy friggen goodness, this looks delicious! Thanks much for the detailed instructions (and all of the pics!!), I am for certainly going to have to mix-up and bake this here cake. No worries, I’ll send all credit back this way 😉

    PS – So glad I snooped around stumbleupon for some tasty food blogs, I’m totally hooked on what’s cooking and being served here. Chow on now, Cathy, chow on 😉

    Reply

  96. I too want to be a professional photographer, even though I am currently working in an IT company, but my affinity towards photography is as it was since my college day. Daniel I ask you wihout professional traning can one be an excellent photographer and can be hired by an organization in print.

    Reply

  98. I just popped it in the oven and I’m covered in flour somehow. I’m not much of a baker but I think this will convert me. I can’t wait until my fiance gets home. It’ll be done just as he gets out of work. Heehee.

    Reply

  100. I cannot believe I copied the recipe and going to make this cake. I am a food professional and I have an enormous repertoire of recipes but after reading your great and very funny description and watching the show, I cannot resist.

    Excellent job! Very cute!

    Check out Tried and True Recipes from a Caterer’s Kitchen—Secrets of Making Great Foods

    On Amazon, Barnes and Noble, etc.

    Reply

  101. I’ll get right on it. How could I not make this cake after such a detailed, torturous narrative? This has got to be the most entertaining apple ANYTHING I’ve ever read. Your pics aren’t bad, either.

    Yum.

    Reply

  107. OMG! I made this last night for guests. OMG! This is, without a doubt, the best dessert I’ve ever had! Guests couldn’t believe it! OMG AGAIN! Do it! Yum! This’ll make a bang for the party I’ll attend on the 4th!

    Reply

  108. OMG! I made this last night for guests. OMG! This is, without a doubt, the best dessert I’ve ever had! Guests couldn’t believe it! OMG AGAIN! Do it! Yum! This’ll make a bang for the party I’ll attend on the 4th!Thank YOU!

    Reply

  109. OMG! WTF were you thinking! This is heaven on a plate. WELL DONE my friend. I’ll do whatever you need just bake for me please. And I’m not a Johnny One Time.

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  111. OMG–I first made this because your site was smart &funny- but it has been a hit..with my family, my co-workers & friends. I also made this for a bake sale and it was the first to be sold out!!!!
    LOVE YOUR STUFF!!!!!!!! keep it up!!!

    Reply

  116. I made this cake for my first Thanksgiving with my fiance’s family. Everyone absolutely LOVED it! His grandmother (matriarchal cook of the family) even had seconds. They all requested that I bring it to every subsequent Thanksgiving dinner. Thanks for the good impression!

    Reply

  125. Thank you for the recipe. I made it today for after dinner dessert. I skipped the pecans (sister with allergies), and I didn’t have baking soda, whipped cream or caramel syrup but it still turned out nicely. Everyone loved it.

    Reply

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