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From the Kitchen of Debi Benson
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Posted by love2read Wed Jul 19, 2006 13:28:47 PDT
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0 responses 0 comments Debi Benson has lived in the Southwest since she married her husband, Steve, 31 years ago. Her children attended West High School and her youngest will be a junior in the fall. Debi took home the grand prize in a “Taste of Home” magazine’s recent “Absolutley Apples!” recipe contest for her Chunky Apple Cake. “I think the yummy butterscotch makes it special,” said Debi. She and her recipe will be featured in the August/September issue.

1/2 cup butter, softened
2 cups sugar
1/2 teaspoon vanilla extract
2 eggs
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
BUTTERSCOTCH SAUCE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/2 cup heavy whipping cream

In a large mixing bowl, cream the butter, sugar and vanilla. Add eggs, one 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 13-in. x 9-in. x 2-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. Yield: 12-14 servings.

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