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Chunky Apple Cake

After taste testing apple cake recipes, I've found this particular recipe the best. Full of old-world comfort, the yummy brown sugar sauce really makes the cake special. For a festive occasion, top with a dollop of whipped cream. —Debi Benson, Bakersfield, California
  • Total Time
    Prep: 20 min. Bake: 40 min. + cooling
  • Makes
    15 servings


  • 1/2 cup butter, softened
  • 2 cups sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 cups chopped peeled tart apples
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 1/2 cup heavy whipping cream


  • In a large bowl, cream the butter, sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined.
  • Spread into a greased 13x9-in. baking dish. Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.
  • Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake.

Test Kitchen Tips
  • If you find it hard to slice cinnamon roll dough with a knife, try dental floss. Place a piece under the rolled dough, 1 inch from the end. Bring the floss up around the dough and cross it over the top to slice neatly through. Repeat at 1-inch intervals.
  • Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
  • You can make all 42 of these apple recipes in your 13x9.
  • Nutrition Facts
    1 piece with 1 tablespoon sauce: 339 calories, 13g fat (8g saturated fat), 58mg cholesterol, 209mg sodium, 54g carbohydrate (39g sugars, 2g fiber), 3g protein.


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    Average Rating:
    • Donna
      Oct 31, 2020

      Husband liked this cake; however, I thought it was too heavy and dense after the first day. Best eaten first day when very fresh.

    • Constance
      Oct 28, 2020

      Every fall I make this cake usually with a mixture of different apples since I gather an assortment at the local farm, it has become a favorite amongst my family and friends, with or without the sauce or whipped creme. The Apple Contest Winners issue is one of my favorites, we also look forward to the Apple stuffed French toast

    • Melissa
      Oct 24, 2020

      I've made this a few times now and it's always a big hit. After reading the reviews, I chose to use 1 cup of sugar and 1/2 cup of brown sugar rather than 2 cups of white sugar. It's sweet enough and had an amazing texture. The last time I made it, I also tried slicing the apples rather than cutting them into chunks and my husband preferred it this way. This is such an easy and delicious recipe! Thanks!

    • Eiceman
      Oct 5, 2020

      This apple cake is good. I added walnuts and raisins as some suggested. I didn’t make the Butterscotch sauce. I bought a bottle of caramel sauce for topping. If you’re not eating the whole cake right away, the homemade sauce didn’t seem like a good idea.

    • Spartangirl
      Oct 3, 2020

      Really great flavor and easy to make. I used a food processor for the apples, and cut the calories by using Egg Beaters, LF yogurt spread (Brummel & Brown) and monk fruit with a little Splenda to sweeten it (since I can't have a lot of sugar.) Served with with a cup of hot latte it's so comforting - especially on a chilly Fall afternoon! Next time I'll add raisins. Keeps well in the fridge. This is a keeper!

    • Linda
      Sep 15, 2020

      I already left my review, but wanted to say, I did find that I needed the full 1/2 teaspoon of baking soda for the half recipe, so I'm thinking a full teaspoon for the whole cake? At any rate, really awesome recipe!!!

    • elkabong
      Sep 14, 2020

      You forgot the Walnuts. Chopped Walnuts make a huge difference.

    • PKG14
      Sep 3, 2020

      I have made this for years! It was called Apple Dapple Cake!

    • Kathi
      Aug 10, 2020

      When I put this recipe together the batter was extremely thick, and I could barely fold in the apples. I struggled to press it into the 9x13 pan. I thought for sure I would have to throw it out the next day and find another recipe for the birthday party. To my amazement it cooked perfectly and my family loved it. I will use this recipe without fear for any occasion.

    • Teresa
      May 21, 2020

      I use to make this all the time, my ex-mother-in-law taught it to me... but she always sliced (not diced) her apples and never used any topping other than an occasional sprinkling of powdered sugar. It was one of the few cakes that my step-dad (a type 2 diabetic) could eat once in a while. I've made this both ways and it's awesome either way but I think I lean more towards the no icing and sliced apples.