This tender, moist cake is full of old-fashioned comfort, and the yummy brown sugar sauce makes it special. Top with a dollop of whipped cream or a scoop of ice cream and and it becomes a festive dessert.
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. × 9-in. × 2-in. baking dish. Bake at 350 F. 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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This incredible addition to our family of Bundt cakes will have family and friends anxious for that first bite. Centered by a peanut butter-cream cheese filling, this super moist chocolate cake is then dressed with two flavorful glazes.