This is awesome. The apples themselves make this very stiff (almost cookie dough) very, moist & tender. I didn’t make the sauce though, tried subbing the sugar for chunky applesauce as well.( you can’t alter it too much without changing the structure of any recipe)
1/2 cup butter, softened
2 cups sugar
1/2 teaspoon vanilla extract
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: (I didn’t make this at all, but it seems rather simple)
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/2 cup heavy whipping cream
In a large bowl, cream butter, sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. 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. 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.