8tablespoons(113g)salted butter, softened to room temperature
1 ¼cup(265g)granulated sugar
2largeeggs
2teaspoonsvanilla
2cups(284g)all-purpose flour
2teaspoonsbaking soda
½teaspoonsalt
2teaspoonsground cinnamon
½teaspoonground nutmeg
4cupspeeled, cored and grated/shredded apple (about 5 large apples) plus any accumulated juice
Cream Sauce:
4tablespoons(57g)butter
½cupwhipping cream
½cup(106g)granulated sugar
¼teaspoonvanilla extract
Instructions
Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
In a large bowl, beat the butter and sugar together until well-combined. Add the eggs and vanilla and mix until light and creamy.
In a medium bowl, whisk together the flour, soda, salt, cinnamon and nutmeg. Add the dry ingredients to the wet batter and mix until just combined and a few dry streaks remain. The batter will be very stiff but will thin out after the apples are stirred in.
Stir in the grated apple with any accumulated juice and mix until combined. No need to overmix, just stir until the apples are incorporated.
Spread the batter evenly in the prepared pan. Bake for about 30 minutes until a toothpick inserted in the center comes out clean.
For the cream sauce, while the cake is baking, combine the butter, cream and sugar in a small saucepan. Bring the mixture to a low simmer and stir until the sugar is dissolved and the mixture is combined. Simmer gently for 10 minutes, stirring often. Remove from heat, stir in the vanilla and keep warm until ready to serve.
Cut the warm cake into pieces and drizzle with the warm cream sauce.
Notes
Grater: I use the large holes of my box grater to shred the apple. Sauce: also, if you think you are on the saucier end of the spectrum, you might consider doubling the cream sauce. I thought the recipe as written was the perfect amount of sauce to drizzle lightly over each piece of cake but if you want to all out drench the cake...then go ahead and increase the sauce.