Fall. It’s the perfect time of the year for nesting at home, sipping pumpkin spice lattes, and baking. Apple season is upon us and there’s no better time than now to try new recipes. The Farmer’s Almanac offers the rundown on the eleven most popular apple varieties to enjoy this season here. If you are going apple picking here are some tips from Apple Holler.

I found a delicious recipe for Butterscotch Apple Cake from Taste of Home here. I couldn’t wait to make it in my new-to-me vintage cake pan with the sweetest window pane insert (head over to my Instagram stories to see it). I found the cake pan in an antique store on a recent mother-daughter trip to Granbury, Texas. When I find treasures like cake pans, I always wonder about the person who had them before me. Did they play bridge and always brought the cake? When someone saw her signature cakepan did they know what was inside would be fabulous?

Rich and full of cinnamon, apples, and a butterscotch topping.

When I bake, I save a few pieces for us at home then take the rest to the office for my co-workers to enjoy. They are going to love this cake, for sure!

Butterscotch Apple Cake from Taste of Home


  • 2 cups sugar
  • 1 cup canola oil
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 medium tart apples, peeled and chopped (4 cups) (I used Granny Smith)
  • 1 cup chopped pecans (optional)
  • 1 package (11 ounces) butterscotch chips


In a large bowl, beat the sugar, oil, eggs, and vanilla until well blended. In another bowl, combine the flour, baking powder, baking soda, salt, and cinnamon; gradually beat into sugar mixture until blended. Stir in apples and pecans (optional).

Pour into a lightly greased 13×9-in. baking dish. Sprinkle with chips. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cover loosely with foil during the last 10-15 minutes to prevent over-browning if necessary. Cool on a wire rack.

I added a dash of powdered sugar, because, why not?  Happy fall ya’ll!