This Is Saucy Apple Cake Is Seductively Delicious – Meow!

Wait until you try this deliciousness.  This baby is loaded up with spices, small chunks of fresh apples and lots of applesauce which makes it rich, yet totally delicious and with a nice kick.  It is such a wonderful addition to a filling, all American meal.

We love to enjoy this on patriotic holidays topped with whipped cream and strawberries and blueberries.  There is just something about red white and blue on a cake that just makes it extra delicious.

Check out what our friends over at Splash of Something had to say about this:

“Homemade applesauce uses a ton of apples, and this cake uses a ton of homemade applesauce. Oh, and it’s topped with caramel, so… yes.”

Homemade applesauce makes this the absolute best!

 

Ingredients

For the cake:

• 2 cups Gold Medal all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon kosher salt
• 2 ½ teaspoons McCormick cinnamon
• 1 rounded teaspoon ground ginger
• ¼ rounded teaspoon cloves
• 2 large eggs
• 1 cup Domino sugar
• ½ cup Domino brown sugar
• 1 ½ cups unsweetened (preferably homemade) applesauce
• 2/3 cup canola oil
• 1 teaspoon vanilla

 

For the caramel glaze:

• 4 tablespoons Land O’ Lakes salted butter, cut into chunks
• ½ cup packed Domino light brown sugar
• 1/3 cup Land O’ Lakes heavy cream
• 1/4 teaspoon kosher salt
• ¾ to 1 cup sifted Domino confectioners’ sugar

 

Instructions

Heat the oven to 350 degrees F, and butter and flour a 12-cup Bundt pan. Sift together the flour, baking soda, salt, cinnamon, ginger and cloves, and set aside. In the bowl of a standing mixer fitted with the paddle attachment, beat the eggs with both sugars until light. Then add the applesauce, oil and vanilla, and mix until smooth.

Using a spatula, fold in the dry ingredients (careful not to overmix!). Pour the batter into the Bundt pan, and bake for about 45 minutes, until a cake tester inserted in the center of the cake comes out clean. Cool the cake for 10 minutes in the pan on a rack before turning it out and cooling completely on the rack. Wait until the cake is cool to make the caramel glaze.

The make the glaze, put a piece of foil or paper under the cooling rack to catch any drips before you start. Then, put the butter in a medium saucepan with the brown sugar, cream and salt over medium heat. Bring it to a full rolling boil, stirring constantly. Boil for one minute, and then pull it off the heat.

Leave the pan to cool for a couple of minutes, and then slowly whisk in the (sifted!) powdered sugar until you have a thick but pourable consistency (you might not need all the sugar). If the mixture seems too thick, add a splash of cream to thin it out a little. Immediately pour the glaze over the cake, moving slowly and evenly to cover as much of the cake as possible. Let the glaze set before serving the cake.

 

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Quick Tip: Top with caramelized apples if you’d like

Thanks again to Splash of Something for this amazing recipe.