Apple Cake and Butter Sauce

My friend found this in a Taste of Home magazine and served it at a baby shower.  This stuff is heavenly. 

INGREDIENTS
Cake:
1/2 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 teaspoon ground nutmeg
4 large Granny apples, peeled and grated

Butter Sauce:
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup half-and-half or cream
1/2 tsp vanilla (optional)

DIRECTIONS
1. In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to the creamed mixture. Stir in apples.

2. Pour into a greased 13x9-in. square baking dish. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.

3. Meanwhile, in a saucepan, melt butter. Stir in sugars and cream. Bring to a boil over medium heat, stirring constantly. reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Serve over warm cake.

Pumpkin Cobbler

My sister mentioned pumpkin cobbler on her blog the other day and my mouth started watering.  It is that time of the year, and this is one of my favorites. 

INGREDIENTS
1 package yellow cake mix  (save 1 cup for topping)
1 egg
1/2 cup butter, melted
1 (29 ounce) can pumpkin puree
2 eggs
2 tsp pumpkin pie spice (or your choice of spices, such as cinnamon and nutmeg)
1/2 cup white sugar
2/3 cup evaporated milk

Topping:
1 cup yellow cake mix (dry)
3/4 cup white sugar
1/2 cup butter, softened

DIRECTIONS

1. Preheat oven to 350 degrees

2. Combine all but 1 cup of the cake mix, 1 egg, and melted butter and press into 9x13 pan

3. Mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.

4. Combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.

5. Bake for 45-55 minutes (do not overbake...should have a slight jiggle.)

EAT!  This is awesome warm or cold, with Cool whip, ice cream, or plain.  I saw a recipe that "frosted" it with a cream cheese/cool whip spread, which sounds heavenly!  I'll have to try that and will update if I think it's worth the extra effort.