Fall is the perfect time to nestle at home, sip pumpkin spice lattes, and bake. Apple season is upon us; there’s no better time to try new recipes. The Farmer’s Almanac offers the rundown on the eleven most popular apple varieties this season here. If you are going apple picking, here are some tips from BHG magazine.
I found a delicious recipe for Butterscotch Apple Cake from Taste of Home here. I couldn’t wait to make it in my new-to-me vintage cake pan with the sweetest window pane insert. I found the cake pan in an antique store on a mother-daughter trip to Granbury, Texas. When I see treasures like cake pans, I always wonder about the person who had them before me. Did they play bridge and always bring the cake? When someone saw her signature cake pan, did they know what was inside would be fabulous?
Apple Butterscotch Cake
- 2 cups sugar
- 1 cup canola oil
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 4 medium tart apples, peeled and chopped
- 1 cup chopped pecans, optional
- 1 pkg butterscotch chips
- In a large bowl beat the sugar, oil, eggs, and vanilla until blended.
- In a separate bowl, combine the flour, baking powder, baking soda, and cinnamon.
- Gradually add dry ingredients into the sugar mixture until just blended.
- Stir in apples and pecans (optional).
- Pour into a lightly greased 9x13 baking pan.
- Sprinkle with butterscotch chips.
- Bake at 325 degrees for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Cover loosely with foil in the last 10-15 minutes to prevent over browning, if necessary.
- Cool on a wire rack.
- Sprinkle with powdered sugar when ready to serve.
This cake is perfect for all the fall festival bake sales, just be sure to bake it in a disposable pan!