CAKE RECIPE: Put butterscotch chips and cream in large, microwavable bowl. Microwave on high power 1 minute, until hot and starting to melt. Stir vigorously until smooth. Gently stir in apples until well coated. In medium bowl, stir together flour, baking powder, salt, cinnamon and nutmeg. In large mixing bowl, using electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes. Add eggs and vanilla. Beat 1 to 2 minutes, until well blended. Beat in flour mixture just until moistened. Scrape sides of bowl. Beat briefly to blend. Stir in apple mixture. Spread batter evenly into greased, 9-inch springform pan. (Batter will be thick.) Bake in preheated 350F oven 55 to 60 minutes, or until tester inserted in centre comes out clean. Cool 30 minutes on rack. Remove outer band from springform pan. Cool cake to room temperature. TOPPING RECIPE: Put butterscotch chips and cream in medium bowl. Microwave on high power 1 to 1-1/2 minutes, until very hot and starting to melt. Stir vigorously until smooth. Spread topping over cake while warm and allow to drip down sides. Topping will set as it cools.