Chunky Apple Spice Cake With Vanilla Butter Sauce

"This cake is good, I mean REALLY GOOD. If you use real vanilla extract the flavor is amazing. I have had a friend just pick at an entire meal because she knew I was serving this for dessert."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by buttercreambarbie photo by buttercreambarbie
photo by buttercreambarbie photo by buttercreambarbie
Ready In:




  • Preheat oven to 350°F degrees.
  • Beat butter and brown sugar for 5 minutes in a mixer bowl.
  • Beat in eggs and vanilla just until blended.
  • Set aside.
  • Mix flour, pumpkin pie spice, baking powder, allspice and salt.
  • Gradually add to sugar mixture; beating until well blended.
  • Stir in apples, nuts, and raisins, if desired.
  • Pour into one greased 9-inch baking pan; bake 35-40 minutes or until toothpick inserted in center comes out clean.
  • Cool on wire rack 10 minutes.
  • Serve warm with Vanilla Butter Sauce.
  • Vanilla Butter Sauce:

  • Combine butter and whipping cream with brown sugar.
  • Bring to boil over medium heat.
  • Reduce heat; simmer 10 minutes or until slightly thickened.
  • Remove from heat; stir in vanilla.
  • Serve warm.
  • Do-ahead Suggestion: The cake and sauce can be prepared and refrigerated separately the day before.
  • Warm the cake, in the oven, and the sauce, on top of the stove, before serving.

Questions & Replies

default avatar
  1. GypsyRedsPrince
    Need to make it eggless...what's the best subsitute?
  2. carolbudzinski
    never mind.
  3. carolbudzinski
    A 9 inch baking pan - does that mean a round pan?


  1. Kathy
    You MUST try Mirjam's recipe. I ABSOLUTELY adore this recipe -- and I usually feel that if a dessert does not contain chocolate, why bother -- but I make an exception here. This is THE VERY BEST cake and I can't say enough about how incredibly delicious the hot sauce is with the cake. I add 1/2 tsp. cinnamon to the sauce and skip the nuts (just my personal aversion to nuts).
  2. Kibbie
    I was looking for a spice cake recipe (it's my Dad's favorite) and came across this one. It was absolutely delicious! The sauce is SINFUL with a capital "S", the sauce together with the apples in the cake reminded me of eating a caramel apple (yummy!). Next time I make this wonderful recipe, I'm going to double it...because we demolished the cake in record time! (If you make this recipe for a crowd, I suggest doubling or even tripling it).
  3. CASunshine
    All I can say is: There were four of us for dinner and only two pieces of this cake were left! There probably wouldn't have been any but we were feeling a little ashamed of making pigs of ourselves! Suggestion: how 'bout a scoop of french vanilla ice cream on the side? If you're gonna sin...sin big!
  4. Sunflower
    My husband and I made pigs of ourselves over this cake. I don't know if I can even begin to describe how delicious this was. Wonderful spiced flavor. The sauce makes it pure gold. Had such a rich vanilla-butter flavor and you have to use real butter. Eating it warm is the only way to go. Very memorable and is serious competition with our favorite chocolate desserts. Thanks Mirjam.
  5. Wendy13
    Very good recipe. I was afraid that I had ruined it because I accidentally used 1 cup of butter in the cake instead of 1/2 cup. I didn't realize this until it was in the oven...I figured what the heck, we'll see what happens. It was still very good, although I'm sure much more fattening. I will definately make this again (the correct way).


  1. Gloria H.
    Substituted Gluten Free flour, cup-for-cup.
  2. Lucky in Bayview
    What a great dessert for Fall! I thought this cake had just the right amount of spice. I used toasted pecans instead of walnuts. The sauce is pretty sweet so I just drizzled it on top of each piece. We don't like things overly sweet, so I'll make a 1/4 of the sauce next time. I can't wait to have it again tomorrow. Thanks for posting this delicious recipe.
  3. sprue
    this was very tasty, i subbed some cream cheese for some butter. it made it very dense and yummy, even better the next day cold. i just served it with whipped cream not the sauce, very good cake and a great way to use up apples. thanks.
  4. Or Whatever You Do
    I was really nervous when I was baking this. REALLY nervous as I measured out what seemed like an obscene amount of spices. I'm so glad I didn't follow my instincts in this case and just followed the recipe! It turned out amazing! The only thing I changed was making cupcakes instead of a 9 inch round and adding a touch of cinnamon to the sauce. Its become my family's new favorite dessert. That's hard to do! Thanks SO much for sharing this recipe!~
  5. MechanicalJen
    This cake is actually filling! Moist, very dense and a very interesting combination of textures. I can see substituting cranberries for the raisins. The sauce definitely adds another level here. Wow! Thanks



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