1/2 cup butter, room temperature
1 cup packed dark brown sugar
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
2/3 cup fat free milk
1 large egg
2 cups diced, peeled apple
1 cup coarsely chopped pecans
2 tablespoons butter
1/2 cup packed dark brown sugar
2 tablespoons heavy cream
Preheat oven to 350 degrees. Lightly butter and flour a 13×9 inch baking pan.
In a large mixing bowl beat together the butter and the sugar with an electric mixer. In another small bowl, whisk together the flour, salt and baking soda. Gradually add the flour mixture to the butter, beating just until combined. Mix in the vanilla, milk and egg. Spread the batter into the prepared pan.
Scatter the apple and pecans over the mixture, pressing down gently.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
For the butterscotch drizzle, melt the butter and the brown sugar in a skillet over medium high heat until smooth, about 2-3 minutes. Stir in the heavy cream and cook for 30 seconds; drizzle over the warm cake; allow the cake to cool slightly before cutting into bars to serve.