October 13, 2014

Applesauce Cake with Caramel Glaze

I'm going to go ahead and say that this is the best dessert I've eaten in a long time, let alone made.  It was seriously good.  This might have something to do with my palate craving fall flavors and this being one of the first fall items I've made this year.  But I also have some serious back up in thinking this cake is the jam.

It also was insanely easy to make.  I made it a little harder by making my own applesauce from scratch, which is not a requirement, but probably made this cake that much better.  Plus making your own applesauce may seem like it's a crazy thing to do when store bought is pretty legit but honestly it's so easy and the fall bounty of apples is upon us.  I got mine at $1/lb at my local farm stand and I've seen grocery store prices hover not too much higher than that.

I have to say that for such an easy cake to make, it's pretty impressive looking and tasting.  So if you have some folks you'd like to impress or a loved one then whip this up and let them think you slaved away.  Happy fall everyone!

Applesauce Cake with Caramel Glaze
made from Food52; applesauce recipe was made up on the fly


  •     2 cups all-purpose flour
  •     1 1/2 teaspoons baking soda
  •     1 teaspoon kosher salt
  •     1/4 teaspoon finely ground black pepper
  •     2 teaspoons cinnamon
  •     1 teaspoon ground ginger
  •     1/4 teaspoon ground allspice
  •     2 large eggs
  •     1 cup sugar
  •     1/2 cup light brown sugar
  •     1 1/2 cups unsweetened (preferably homemade) applesauce
  •     2/3 cup vegetable oil
  •     1 teaspoon vanilla

Caramel Glaze:
  •  4 tablespoons butter, cut into chunks
  • 1/2 cup packed light brown sugar    
  • 1/3 cup heavy cream
  • 1/4 teaspoon kosher salt
  • 3/4 to 1 cup sifted confectioners’ sugar
  • 6 lbs of apples.  I used gala but feel free to use a mix of sweet/tart apples
  • juice of one lemon
  • 1 cup apple juice or cider
  1. If making the homemade applesauce, start with that recipe.  Core apples and cut into medium size chunks.  Add to a large dutch oven or stock pot.  Add lemon juice and apple juice.  Bring to a boil and then let simmer until apples are broken down and soft, about 25 minutes.  Using a hand blender or regular blender, blend the mixture until smooth.  Jar up anything you don't use in the cake recipe.  Feel free to add spices or sugar at this point but you don't need that for the sauce you use in the cake.
  2. Heat oven to 350 degrees and butter/flour a bundt pan.  Sift together flour, baking soda, salt, pepper and spices and set aside.  In large mixing bowl of a stand mixer beat the eggs with both sugars until a light color. Mix in the applesauce, oil and vanilla until smooth.
  3. Using a spatula fold in the dry ingredients - don't over mix.  Pour the batter into the prepared bundt pan and bake for about 45 minutes or until cake tester comes out clean.  Cool the cake in the pan for about 10 minutes before turning it out on a rack to cool completely.  Make sure the cake is cold before glazing.  
  4. Put the butter in a medium saucepan with brown sugar, cream and salt and set over medium heat. Bring to a full rolling boil while stirring constantly.  Boil for one minute exactly then pull off the heat.  Leave the pan to cool for a few minutes.  Then gradually whisk in powdered sugar until you have a thick but pourable consistency.  You might not use all the sugar.  If it becomes too thick then add a splash of cream to thin it out again.  Immediately pour over the cooled cake.  Let the glaze set for a few minutes, or longer, before serving the cake.

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