Fresh Apple Cake With Sweetened Butter Sauce

Total Time
Prep 0 mins
Cook 50 mins

This recipe came from an old premier issue of "For the Love of Cross Stitch" magazine-I'd like to make it sometime.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Grease a 9-inch-by 13-inch baking pan; set aside.
  3. In a medium mixing bowl, stir together the apples and 2 cups sugar.
  4. In another medium mixing bowl, thoroughly combine the flour, soda, cinnamon, and salt.
  5. Add the flour mixture to the apple-sugar mixture; stir well; set aside.
  6. Place the eggs into a small mixing bowl and beat well with an electric mixer or hand held egg beater. Add the oil and 2 teaspoons vanilla extract; beat.
  7. Stir the egg mixture into the apple mixture, blending until thoroughly moistened.
  8. Stir in the pecans.
  9. Pour the batter into the prepared pan. Bake at 350 degrees for 50 minutes or until cake springs back when lightly pressed. Serve with warm Sweet Butter Sauce.
  10. SWEET BUTTER SAUCE INSTRUCTIONS: In a small, heavy-duty saucepan, over low heat, melt the magarine. Add the sugar, vanilla, and heavy whipping cream or evaporated milk; stir. Bring the mixture to a boil over medium-high heat and cook 3 minutes. Serve warm.
Most Helpful

I had that magasine and kept it for years just for this recipe which I made several times. Its such a great recipe. Somewhere along the way I lost the magazine and true to form had never copies out the recipe. Thanks so much....this one is a keeper.

Mouster September 15, 2013

I have made this recipe several times over the years. I kept my copy of For The Love of Cross Stitch that it was in. We have moved three times in the last 2 years and I missplaced my magazine. I was thrilled to find this web site. This is an excellent recipe for the fall and winter months. The Sweet Butter Sauce is a must!!

patlavelle December 05, 2012

I also lost my copy of this recipe which I got from the same magazine as the other two reviewers and was excited to find it again on this website. I just finished making it and it is as good as I remember it being. I added a little freshly ground allspice and mace. Absolutely the best of its kind.

Tomzwife November 02, 2013