Shelly's Recipe

BUTTERSCOTCH TOPPED APPLE CAKE

Category: Cakes

1 c. canola oil
1 c. sugar
2 large eggs at room temperature
1 tsp. vanilla extract
2 1/2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. salt
3 c. diced peeled apples
12 oz. pkg. (2 c.) butterscotch chips

Preheat your oven to 325 degrees. Coat a 9×13-inch baking dish with cooking oil spray.

In a mixing bowl, beat items 1-4 together on medium speed for 2-3 minutes or until well combined and doubled in volume.

In a medium bowl, combine items 5-9 for the flour mixture. On low speed, beat into the egg mixture JUST until flour mixture is moistened & combined. Fold in the apples. Spread batter evenly in the prepared baking dish. Sprinkle top evenly with the butterscotch chips. Bake for 45-50 minutes or until cake pulls away from the edges of the baking dish and is lightly golden. Cool completely in the baking dish on a wire rack before slicing into squares. Cover and store any leftovers at room temperature for up to 3 days.