Saucy Apple Cake
Submitted by shelcatherine
Moist apple cake with warm vanilla cream sauce, shredded Granny Smith apples, cinnamon, and walnuts. Easy 8-inch square cake topped with homemade buttery sauce, perfect for fall dessert or cozy brunch.
YIELD
1 cakePREP
20 minCOOK
35 minREADY
55 minThis old-fashioned apple cake gets its incredible moisture from shredded Granny Smith apples folded right into the cinnamon-spiced batter.
Walnuts add crunch, while the real showstopper is the warm vanilla cream sauce you pour over each slice.
The sauce comes together in minutes on the stovetop with cream, butter, sugar, and vanilla, creating a silky drizzle that soaks into the tender crumb.
Serve it warm from the oven with sauce pooling on the plate for maximum comfort-food impact.
Chef Tips
- Shred apples just before mixing to prevent browning
- Use tart Granny Smiths for balance against the sweet sauce
- Test doneness with a toothpick, it should come out clean
- Reheat leftover sauce gently on the stovetop or microwave
- This freezes well without the sauce, up to 3 months
Ingredients
Directions
In a mixing bowl, cream sugar and shortening.
Add egg and mix well.
Add the dry ingredients; mix well.
Fold in the apples and walnuts.
Spread in a greased 8 inch square baking pan.
Bake at 350℉ (180℃) F for 35 to 40 minutes or until cake test is done.
For sauce, combine sugar, cornstarch and cream in a saucepan.
Bring to a boil over medium heat; boil for 2 minutes.
Remove from the heat. Add butter and vanilla; stir until butter is melted.
Serve warm with cake.
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