Want to bring smiles to your family or friends? Serve them a slice of old-fashioned, moist and delicious applesauce cake with sweet caramel dripping down the sides. Then prepare for the thankful kisses. But you will have to wait for them to finish licking their plates.
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Oh, boy. Look at the puddles of caramel.
And those nuts and raisins throughout the perfectly spiced cake. And best of all, it is easy to prepare. You can have it ready to serve with a cup of apple cider after an apple picking or a hayride excursion. Applesauce cake makes a lovely Sunday dinner dessert as well.
Here’s how to make Applesauce cake
Preheat oven to 350 degrees. Spray or grease a Bundt pan. I always use Baker’s Joy for Bundt pans because the cakes come out of the pan easily. Too often, not matter how carefully I grease and flour, I have had a hard time removing the cake from the pan. I haven’t had a problem since using Baker’s Joy. Here is one of my Jewish Apple Cake disasters.
Begin by chopping the pecans (or walnuts).
Add the flour, brown sugar, baking powder, baking soda, cinnamon, ground cloves and salt to a mixing bowl.
Whisk until thoroughly combined.
Add the eggs, applesauce and oil to a mixing bowl.
With mixer, beat until combined.
With mixer on low, add dry ingredients and beat.
Increase speed and beat 3 minutes.
Add the pecans and raisins.
Fold in with a spatula.
Pour the batter into prepared pan. Bake 40-50 minutes or until toothpick inserted comes out clean.
Cool in pan on wire rack for 15 minutes.
Invert cake onto a dish or cake plate and allow to cool completely.
Frosting the applesauce cake
If using the microwave method to prepare the caramel sauce, you can make it while the cake bakes. If you make it prior, warm the caramel sauce at a low setting in the microwave, stirring between short intervals, just until soft enough to pour or spread onto the cooled cake.
Alternatively, you can use purchased caramel sauce or simply sprinkle to cake with confectioners sugar or make the frosting recipe below.
Applesauce Cake with Caramel Topping
- 2 1/2 cups flour
- 1 1/4 cups brown sugar, packed
- 2 tsp. baking powder
- 1 tsp baking soda
- 2 tsp. cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 2 eggs
- 15-oz jar unsweetened applesauce
- 1 cup vegetable oil
- 1 cup raisins
- 1 cup pecans or walnuts, chopped
Preheat oven to 350 degrees. Spray or grease Bundt pan
In bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, ground cloves and salt.
In mixer bowl, beat eggs, applesauce and oil to combine.
With mixer on low, add dry ingredients and beat. Increase speed and beat 3 minutes. Fold in the pecans and raisins. Pour into prepared pan.
Bake 40-50 minutes or until toothpick inserted comes out clean.
Cool in pan on wire rack for 15 minutes.
Finishing the Applesauce Cake
When cake is completely cool, pour Homemade Caramel Sauce on top, spread on frosting or sprinkle with confectioners sugar and serve with whipped cream.
Applesauce cake can also be made in a 9×13-inch pan. A Bundt batter baked in a non-Bundt pan will require different baking times. I suggest begin checking doneness at 30-35 minutes and bake until a toothpick or cake tester inserted in the center comes out clean.
Making your own Caramel Sauce is much easier than you think and the taste is amazing. I share three methods to make delicious caramel on the stove top, in the oven and my favorite, in the microwave. Click the link to see the post. Besides topping applesauce cake, it is yummy on ice cream, sliced apples and apple pie.
You could, if you’re just not up to making your own caramel, use purchased caramel topping or sprinkle the cake with confectioners sugar. Below is a nice glaze option but I have to tell you, the caramel sauce is a real winner in my opinion. 🙂
- 1 cup confectioners sugar
- 1/2 tsp. butter, melted
- dash salt
- enough cream or milk for desired spreading consistency.
Stir all ingredients in small bowl. Spread or drizzle on cooled cake.
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