Serves a Crowd
Applesauce Cake With Caramel Glaze
Popular on Food52
139 Reviews
Peggy M.
November 7, 2022
Great cake because it is easy and has excellent easy results! So the brittle glaze is easily fixed with a pinch of Cream Tartare before boiling. The glaze doesn’t shatter after cooling and is smooth and delicious with the cake. definitely a keeper for this family!
Elizabeth
November 4, 2022
This cake is just out of this world. It's a great recipe to have around if you need to make something quickly. It is great even without the glaze. Not too sweet, lovely apple flavor with a little spice, moist, perfect.
Susan D.
November 3, 2022
I just made this cake for my art class gang, we take turns being snack-mom’s so we have weekly goodies for the 3 hour class. I love that I get that chance to bake, sometimes something new. This looked easy enough and sounded delicious. I subbed Bob’s RedMill 1:1 since we have a number of GF folks. Honestly it was so moist and delicious I would never know it GF! What a beautiful fall cake! Can’t wait to bring it to class tomorrow, this is a definite keeper.
Ruth
October 30, 2022
Interesting. Very similar to one my mom used to make, recipe from the Farm Journal cookbook. This one is sweeter, I think, and uses ginger. The FJ recipe uses nutmeg, cloves, and unsweetened cocoa powder. You can't taste the chocolate, but it gives a deeper, richer flavor underneath. It's a great fall recipe, whichever one you use.
Fran H.
October 31, 2022
The recipe I used to use also had a small amount of cocoa powder and I agree, one couldn't specifically taste it but it make a difference which was wonderful. It wasn't a FJ recipe but was a relic from one of mom's old Spry cookbooks... now I need to search for it again because it's been years since I've made it.
Plum P.
October 19, 2022
I’ve made this cake several times. It’s very easy and very delicious. It’s also quite adaptable. You can bake it in a 9x13, reduce the baking time. You can use store bought applesauce. I’ve even made it with pumpkin purée instead of applesauce. Sometimes I put a cream cheese frosting on instead. It’s always moist and delicious and a hit with adults and kids alike.
Russtipher
December 26, 2021
I made this for Christmas. It was my first baking experience. I couldn't be happier with the result. My wife loves it, and so do I.
Pamela T.
November 1, 2021
I made this cake last year and loved it, but had forgotten to add my review. I bought apples to make applesauce and this cake sprang to mind for a repeat performance. Though wile the applesauce was roasting and I started to gather the cake ingredients, I realized that 1) I only had dark brown sugar, 2) I had run out of vegetable oil and 3) we were also out of cream. For anyone else faced with this dilemma but you are still desperately wanting cake, you might be interested to know that grape seed oil seemed to be a reasonable substitution for vegetable oil and dark brown sugar seemed to deepen the spice notes (if my memory of the year prior is reliable) and lastly, using sour cream instead of cream for the glaze was very tasty, with a bit of added tanginess that worked with the overall caramelized sweet profile.
Anne B.
October 19, 2021
This is a very yummy cake. I made my own chunky applesauce for it and followed the recipe. Then I made one with a little bourbon in the glaze and I used butter for the cake instead of the vegetable oil and I liked that even more. This cake is a keeper, thanks!
elisaung
October 15, 2021
One of my favorite cakes, I make it at least once a year and whoever I make it for always wants the recipe. I just baked a 1/2 recipe in a 9-inch pan, swapping the same amounts of spelt flour for AP, maple sugar for white and brown, cardamom for cinnamon, olive oil for veg, and I scattered the top with chopped apples. Great swaps — they result in a much more rustic cake that’s just as delicious.
Randi
September 15, 2021
Just made this for the first time--it's delicious! Replaced the white sugar with maple syrup (cup for cup) and used gf jules all purpose gluten free flour. Cake was soft, tender, moist, flavorful. Didn't get a heavy maple flavor, just a hint. Spices were perfectly balanced. Will definitely make again!
Dana L.
November 23, 2020
Delicious and easy! After reading some reviews, I added a few diced apples tossed in flour. I ground my own spices, which made the flavors very distinct. Not having any cream, I used eggnog for the glaze and it was a win. Thanks!
ChrisA.
November 12, 2020
Great recipe! So tasty! Had homemade thick sweetened applesauce to use and made a boiled cider, cinnamon glaze on top. This is a new family favorite! Thanks!
helicopterina
November 12, 2020
How did you make the glaze? Super curious. And agree - this is a fantastic recipe!
Mercergirl
October 5, 2020
Delicious and easy. I made a 1/2 recipe and baked it in a 6 cup ring mold for ~30 minutes. Like others, I added 1 small apple, peeled and chopped. No glaze/frosting, served with sea salt caramel ice cream instead Very good.
Vidya
October 2, 2020
Cake was delicious. However I could taste the baking soda a bit. I have made this cake before and never had this problem. I am not sure what the reason is. It hasn't expired and is my regular brand.
zoe B.
August 21, 2020
This was really delicious--so moist and flavorful. Baked it in two pans--to take one to a socially distant dinner and one for us. Didn't change a thing, except used evaporated milk for the glaze instead of cream. The next time I'll either boil the glaze longer or wait a bit to pour it so that it is thicker and doesn't all run off of the cake.
missshelly
August 6, 2020
This cake was wonderful! My family loved it. I will definitely make it again and I appreciate that it inspired me to make my own apple sauce for the first time. I added a few tablespoons of rum to the sauce to give it a slight rum flavor which was delicious. I plan to add some soaked raisins the next time I try!
helicopterina
May 6, 2020
Just revisited this wonderful recipe. Made a vegan version and it came out great. Subbed in 6 T aquafaba for the eggs, and used extra virgin olive oil as it was all that I had. Cut sugar a bit and could have even done more (used 3/4 c. cane sugar and 1/3 c. brown). Baked it in a 8x13 pan for 22 minutes. YUM. Thanks, Merrill! This is the cakegift that keeps on giving. :)
helicopterina
May 6, 2020
hah hah -- just scrolled through these replies and found my own original thumbs-up comment from back in 2012. love this site.
Merrill S.
September 21, 2020
Great to know about these adaptations, and so glad you like this cake!
Beth H.
October 26, 2021
Can I make this cake 2 days before I need it, refrigerate it and put the Carmel topping on the day I am serving it?
Merrill S.
October 29, 2021
Hi Beth! Because this is a very moist cake, I wouldn't recommend keeping it in the fridge, as the surface will likely get soggy/sticky. If you're going to make it ahead, I would wrap the cake tightly in both foil and plastic and freeze it. Remove it from the freezer the morning you plan to serve it and thaw the cake at room temp for several hours before uncovering it and adding the glaze. Hope this helps!
Jen H.
March 16, 2020
This recipe has got to be one of F52's best. I've made this cake more than 10 times over the last three years and it has never disappointed me. One of the best parts is how easy the cake recipe is by itself. I have only ever made the caramel glaze one time- its absolutely delicious, but the cake is mouth-watering on its own. I made it for my roommate once... and then she made it the next week because she loved it so much. This is the recipe everyone will ask for. Yum. Yum. Yum.
Debra L.
March 12, 2020
Thank you for this lovely recipe! I've made this applesauce cake twice in the last two months - - a bit hit with family and friends! I added 1 cup of raisins that were first simmered in water for a few minutes to plump them up (drained off the water before adding to the batter), and omitted the caramel glaze in lieu of a pretty sprinkling of powdered sugar. Perfection! Will try this with the caramel glaze sometime in the future, when I'm less concerned about calorie intake.
Franca
January 4, 2020
Pulled this out of the oven not long ago. I cut the sugar by half and replaced the AP with one cup of WW. Can't wait to try it!
TheAnxiousBaker
December 26, 2019
This is great, taste- and texture-wise. After making it three times, I'd say:
- Thick applesauce is nicest. Touch oily if applesauce is runny, as store-bought often is.
- Do not lose confidence in the icing. All flecks of confectioners WILL disappear with whisking.
- Killer (killer) with https://food52.com/recipes/81527-no-churn-ice-cream-with-vanilla-bean-scotch
- Thick applesauce is nicest. Touch oily if applesauce is runny, as store-bought often is.
- Do not lose confidence in the icing. All flecks of confectioners WILL disappear with whisking.
- Killer (killer) with https://food52.com/recipes/81527-no-churn-ice-cream-with-vanilla-bean-scotch
Aja A.
September 16, 2019
Soft, sticky, and super satisfying! Love that this is savory and sweet. Had the pleasure of eating this without the caramel sauce and loved it just the same. Great recipe all around. Fall- it's go time!!
Patricia C.
July 4, 2019
Loved this cake...and so did everyone else that tried it!! I've made this 4 times in the last couple months. It has just the right amount of spice (forgot the ginger in one of the bakes but I just sifted it over the top before icing) and is super moist. I always make a recipe exactly as written the first time and I saw absolutely no need to change anything the next three times.
Pamela W.
January 2, 2019
I needed to use up some applesauce that I made, and I am SO glad I found this recipe! It turned out perfectly moist and fluffy... I was kind of concerned that it would be dense/wet due to the homemade sauce, but it is entirely perfect. I did have a few other things I needed to use, so I made a few changes - subbed in 1/2 cup whole wheat flour, used half orange olive oil and half veg oil, used a baking spice mix instead of the cinnamon, and drizzled some goat milk caramel over the finished cake instead of using the glaze. Seriously amazing, this is going into heavy rotation this winter!
TraceyE
October 9, 2018
Thank you! This cake is delicious. Its become one of my go to recipes - so of course I've been tinkering with it a little. Usually I serve it without the glaze but the glaze is terrific when you want to splurge or serve to company. I've made it with chopped up apples and/or plums folded in. Substituting whole wheat flour in for half of the AP works and then you can have it breakfast. For other high altitude bakers this cake works really well with the adjustments appropriate to your altitude (at 7200' feet I add 3T of flour and cut the baking soda to 1/2t)
Jamie D.
September 22, 2018
This cake is amazing. I did change a couple things up. I added some extra chopped apples I had laying around (always coat in flour first). Did white instead of black pepper and added a touch of a local apple pie liquor to the caramel after the boiling stage. This is a cake to keep in the recipe box.
Angie
January 24, 2018
This recipe was AMAZING! I made it on a whim to go with an average dinner I was making for my family and this cake really took the whole meal up a notch. WOW that frosting! And we have had moist, super delicious leftovers all week that show no signs of drying out even 4 days later. I will make this recipe again and again.
csemsack
October 28, 2017
Followed the recipe exactly as written and took it to a dinner party. People were going back for seconds. Everyone loved the carmel frosting!
Margaret L.
August 25, 2017
This morning I made applesauce, and this afternoon I made this cake, including the caramel icing. It is less effort than it may seem, and whatever effort it requires is so richly repaid! What a great recipe - perfection! Thanks, and more thanks.
Margaret L.
August 25, 2017
I want to hear more about your applesauce with peels on. I use a recipe from the "Penny Whistle Cook Book" to make applesauce in a slow-cooker that I've
used since the 1980s. But if I could use the peels too -- game changer!
used since the 1980s. But if I could use the peels too -- game changer!
Gail
September 24, 2017
Try this. Wash and dump your apples - peels, stems, seeds, etc. etc into a large pot or dutch oven with a cover. Cover and cook the apples over a low light for several hours until fully collapsed and mushy. Once cooled process through a Foley Food Mill. It keeps the peels, etc, away from the sauce. I don't add anything to the sauce. It flies on its own flavors.
Trees
December 31, 2016
I recently tried making this with cranberry sauce instead of applesauce, and it turned out really well! It turned out to be ever so slightly pink, which was nice. I used homemade cranberry sauce that still had chunks of cranberries in it, and I really liked getting little bits of cranberry visible throughout the cake. Didn't bother with a glaze, though I imagine any sort of orange glaze would go really well with it.
OccasionalCook
November 25, 2016
Foregoing the caramel glaze, I "finished" the cake by coating the buttered bundt pan not with flour, but with turbinado sugar -- effectively creating a sugared crust on the baked cake. Delicious with a dollop of sweetened whipped cream. If anyone knows where this idea comes from -- let me know! I thought it was from The Smitten Kitchen, but a quick search didn't turn up the recipe I thought I'd remembered it from...Thanks, Merrill, for a glorious day-after-Thanksgiving afternoon coffee & dessert centerpiece.
Michelle D.
November 6, 2017
I remember learning about that idea from Joy of Cooking, in one of the coffee cake recipes. It was granulated sugar, and you can add sliced almonds too. Mmm
OccasionalCook
November 6, 2017
My husband literally just made this cake yesterday! He did the same turbinado crust: delicious as ever. Especially dolloped with sweetened whipped cream. I'm curious about the Joy of Cooking reference you mention and will check it out: thanks!!
Peggy G.
November 8, 2016
JUDY RODGERS'S ROASTED APPLESAUCE
FROM THE ZUNI CAFE COOKBOOK AND KRISTEN MIGLORE’S GENIUS RECIPES
3 ½ to 4 pounds apples (Rodgers uses crisp eating apples, like Braeburns, Pippins, or Galas; I used Pink Ladies)
Pinch of salt
1 to 2 teaspoons sugar, or to taste
2 tablespoons unsalted butter, cut into slivers
A splash of apple cider vinegar, optiona
Preheat the oven to 375 F.
Peel, core, and quarter the apples. Put them in a (ungreased) baking dish just large enough to hold them in a crowded single layer. (I find that a 9×13 dish is perfect.) Toss with a little salt and 1 teaspoon of the sugar. (Unless they are very sweet, in which case you might not need any sugar at all.) If they are tart enough to make you squint, use 2 teaspoons of sugar. Dot the apples with butter, cover tightly with aluminum foil, and bake until the apples start to soften, about 15 to 30 minutes. Remove the foil, raise the heat to 500 F, and return the pan to the oven. Leave the apples to dry out and color slightly, about 10 minutes more. When the tips of the apples are golden and the fruit is tender, remove the pan from the oven, and coarsely mash the apples. (You could use a potato masher, but I just use the back of a wooden spoon, and I leave mine very chunky.) If you like, season the applesauce further with salt and sugar to taste, and then consider a splash of apple cider vinegar to brighten the flavor. (You can try a drop on a spoonful to see if you like it; I haven’t found that my applesauce needs it.)
Yield: about 3 cups
FROM THE ZUNI CAFE COOKBOOK AND KRISTEN MIGLORE’S GENIUS RECIPES
3 ½ to 4 pounds apples (Rodgers uses crisp eating apples, like Braeburns, Pippins, or Galas; I used Pink Ladies)
Pinch of salt
1 to 2 teaspoons sugar, or to taste
2 tablespoons unsalted butter, cut into slivers
A splash of apple cider vinegar, optiona
Preheat the oven to 375 F.
Peel, core, and quarter the apples. Put them in a (ungreased) baking dish just large enough to hold them in a crowded single layer. (I find that a 9×13 dish is perfect.) Toss with a little salt and 1 teaspoon of the sugar. (Unless they are very sweet, in which case you might not need any sugar at all.) If they are tart enough to make you squint, use 2 teaspoons of sugar. Dot the apples with butter, cover tightly with aluminum foil, and bake until the apples start to soften, about 15 to 30 minutes. Remove the foil, raise the heat to 500 F, and return the pan to the oven. Leave the apples to dry out and color slightly, about 10 minutes more. When the tips of the apples are golden and the fruit is tender, remove the pan from the oven, and coarsely mash the apples. (You could use a potato masher, but I just use the back of a wooden spoon, and I leave mine very chunky.) If you like, season the applesauce further with salt and sugar to taste, and then consider a splash of apple cider vinegar to brighten the flavor. (You can try a drop on a spoonful to see if you like it; I haven’t found that my applesauce needs it.)
Yield: about 3 cups
Laura
October 4, 2016
I made this cake over the weekend and it was a HUGE hit. I made the cake part the night before I served it and waited until the next day to make the glaze. The cake was still very moist. I substituted cloves for allspice (equal amounts), which I will probably continue to do in the future. Definitely sift your confectioner's sugar if you don't want lumps in the glaze. Next time, I'll probably let the glaze sit and cool for a little bit longer before I add in the confectioners sugar.
Leslie D.
October 3, 2016
I made this cake yesterday and took it to work and everyone was crazy about it! I made it with just regular canned applesauce and it came out beautifully. The glaze puts this over the top and it's so easy, it is definitely one to make often. I absolutely adore this recipe!
Gretchen S.
December 28, 2015
Yum! I keep making this over and over and the last cake didn't last until noon (there was a houseful of us). I like the adaptions from the website Orangette, with dark brown sugar, a couple of loaf pans and cardamom instead of allspice.
Sue H.
December 16, 2015
Oh, does this cake sound wonderful! I tried clicking on the links for the Roasted Applesauce but none of them worked. Could you please share the link to this recipe? Thank you so much! Sue
Tara C.
December 10, 2015
How far ahead could this cake be made & would I wait til day of serving to put the glaze on?
Meredith J.
November 25, 2015
This cake is gorgeous and delicious...I used 1/2 cup powdered sugar and added 1/4 tsp pumpkin pie spice for the glaze, it cut down on the sweetness but I was able to get the consistency I needed. Cannot wait to eat this tomorrow for Thanksgiving.
Annie S.
November 14, 2015
Glaze is a little gritty and overly sweet. I love the cake and especiallyJudy Rodger's recipe for roasted applesauce!
Claire I.
November 9, 2015
I know this is going to sound silly but can you explain what you mean by apple sauce?. Is it a smooth apple puree, or does it have a rougher texture (all chunks) or a mixture of the two? Thanks so much
Lisa F.
October 24, 2015
I made this tonight and converted it to gluten free. It is so delicious!!! The glaze is pretty sweet, as those who wanted more drizzled before taking a bite found out.
youngna P.
September 29, 2015
Great cake. My applesauce was a bit sweeter so used 1/2 c. brown sugar and 1/2 c. granulated and that was plenty!
Anne13
April 6, 2015
This was fantastic. I used cider instead of cream and dark brown sugar in the glaze. Everyone had seconds.
fhp
January 15, 2014
I don't have a bunt pan and don't really want to for space reasons.
Can I use a loaf(s) pan for this recipe?
Anything I should know before I do?
The applesauce is ready.
Thanks
Can I use a loaf(s) pan for this recipe?
Anything I should know before I do?
The applesauce is ready.
Thanks
Marisa
January 14, 2014
I've made this cake a few times already. So good! It's a hit whenever I bring it to someone's house. And I love sharing the recipe! Thank you
Joseph H.
January 7, 2014
I'm still trying my hand at baking. But I'm gonna try it and pass it on to a friend who is a much better baker than I as I know this is in her wheelhouse!
ATG117
November 21, 2013
I love this recipe. My only tweaks: I add more salt to the cake and glaze. I think the glaze really benefits from it. I start with a 1/2 tsp. then once I've determined how much powdered sugar is necessary, I taste it and usually add another pinch or two. It counterbalances the sweetness.
tanager
November 13, 2013
I have brought this cake to two different events and received rave reviews at both. Easy to prepare and wonderful flavor.
Muse
November 13, 2013
Your recipe sounds divine...thank you for sharing it...will have to make this over the weekend! Peace, Light and Love.
JosieD
October 21, 2013
Made this yesterday for a brunch party- so good. I didn't do the glaze, just a sprinkle of powdered sugar and it was lovely. Am enjoying a slice with my coffee right now!
Halutznik
September 16, 2013
I made this cake for Rosh Hashana with the glaze and it was fabulous..moist and light. I took seriously the note not to overmix and it paid off!
Randye H.
September 4, 2013
Just a holiday note -- if you are serving this cake to "demanding or hyper-observant guests," forget about using the glaze at all. (It has dairy and on this Jewish holiday even not so hyper-observant guests prefer not to mix milk and meat.) I opted instead for a dusting of powdered-sugar. Of course, I'll try the delicious-looking carmel glaze another time.
Jenny C.
January 4, 2016
I think the recipe comment was talking about guests who notice every little detail (like a cracked glaze), not about their religious practices!
Gilda B.
September 2, 2013
I am gonna make this cake for Rosh Hashanah this week. It looks really yummy and easy to make. Thanks for the recipe.
maureenlyon
August 30, 2013
Would homemade apple butter work? Maybe cut down on the spices in the recipe?
Regine
April 5, 2013
yummy yummy!!!!! This is my 4th time making cake and it is so goood. Moist, flavorful and with a divine caramel glaze. I also add 1 to 1 1/2 tsp vanilla to the cake, and always use storebought applesauce.
taxidog
February 25, 2013
love this cake! Funny, I always put pepper on everything on my plate (including applesauce) as a kid and have come to prefer it that way. Now, how to make the glaze the star of bread pudding or something...
EandC
January 28, 2013
I made this last night in a 10 inch tube pan and we all loved it. Just had another piece tonight and I think it was even better! Love the glaze. Thank you for the great recipe. I used sore bought applesauce to save time. Can't wait to try home made next time.
Noel M.
January 1, 2013
All I can say is thank you for the wonderful recipe! My daughter and I just made mini cakes and then drizzled the amazing frosting on them... then we sat on the kitchen floor and ate the rest of the frosting out of the pan! YUMMY!!!
Christy F.
December 31, 2012
i made this for my family and it was devoured. i was too stingy with the glazed worried it would overpower. making another one to take to friends' tonight and will def use most of the glaze. It's sweet but the cake has such a nice spice blend that it balances beautifully.
jenniebites
October 28, 2012
I am armed (with this cake) and ready for Hurricane Sandy. If you need me, I'll be licking the extra glaze out of the bowl. This cake is a new favorite!
jenniebites
October 28, 2012
I am armed (with this cake) and ready for Hurricane Sandy. If you need me, I'll be licking the extra glaze out of the bowl. This cake is a new favorite!
helicopterina
September 17, 2012
Made this yesterday for Rosh Hashanah dessert (it was one of many - I fear that our dessert offerings matched the number of savory & veg dishes, ahem). It was moist and delicious and not heavy at all -- a hit! Loved the way it helped me get rid of some aging apples in the fruit drawer. I made sure to beat the eggs for quite a while (under illusion, at least, that it might help make cake a tad 'lighter' in texture). Subbed cane sugar for white (and at half the suggested amount) for the cake batter. My glaze was more of just that -- a glossy, caramelly glaze -- it wasn't as luscious and creamy looking as in your demo picture...but perhaps that's b/c I only mixed in 1/4 c. conf sugar at the end (I DID use full quotient of light brown sugar, tho). And I loved the black pepper in the cake -- wonder if I could up that a tad higher? CONGRATS, Merrill -- this is a WINNER.
Merrill S.
September 18, 2012
So glad you liked it. Yes, the icing would be lighter and creamier with the full amount of confectioners' sugar, though your version sounds nice too!
SuzanneM
January 23, 2012
I was looking for an easy dessert to make for a small dinner party. This was such a nice, homey treat. I love the glaze (forgot to sift the confectioner's sugar, so I just strained the glaze and it was still perfect)! I added a little vanilla to the glaze so that it would remind me of my mom's caramel cake frosting. Mmmm.
Andy
January 2, 2012
I was a bit leary about making this cake because the comments hadn't been very encouraging. The cake, for me, turned out beautifully. Very moist and kept extremely well. I added a half cup more of water and that worked for me. The frosting/glaze was terrific, too.
Superyalda
January 1, 2012
So far it looks great, smells great, the batter tasted great and I'm bringing it to my Belgian neighbors house for dessert tonight ... I'm sure it will be luscious. If you can see this link ... www.facebook.com%2Fphoto.php%3Ffbid%3D2782490436981%26l%3De9eb9ace64&subject=Mobile%20Uploads ... I sprinkled ocean salt on top instead of putting in the glaze. I also used half whole wheat flour.
Superyalda
February 26, 2012
?body=http%3A%2F%2Fwww.facebook.com%2Fphoto.php%3Ffbid%3D2782490436981%26l%3De9eb9ace64&subject=Mobile%20Uploads
Maybe this one will work?
And i forgot to update about how it came out! The cake was a treat for all the senses! I'm definitely making it again.
Maybe this one will work?
And i forgot to update about how it came out! The cake was a treat for all the senses! I'm definitely making it again.
java&foam
December 2, 2011
Merril...I was reading America's test kitchen and saw they had a gingerbread cake with ginger glaze...that reminded me of your ginger glaze dilemma. They manage to avoid the ginger-milk problem by using gingerale as their liquid. Their glaze is the following :
1 3/4 cups (7 ounces ) powdered sugar
3 tablespoons gingerale
1 teaspoon ground ginger
While it doesn't use fresh ginger like yours...it made me think that using something like gingerale is another way to get around the curdling. Hope this helps give you more ginger options.
1 3/4 cups (7 ounces ) powdered sugar
3 tablespoons gingerale
1 teaspoon ground ginger
While it doesn't use fresh ginger like yours...it made me think that using something like gingerale is another way to get around the curdling. Hope this helps give you more ginger options.
JennieJackson
December 1, 2011
Doctored this recipe just a little. I didn't have a Bundt pan so I made cupcakes instead (yields 24, 15 minutes per batch), substituted salted butter for vegetable oil (healthy, I know), added three tablespoons of Laird's Applejack brandy (because I'm a lush!), put an extra pinch of Fleur de Sel in the glaze, and garnished with some Hawaiian black lava salt.
Thank God my cupcakes are small and I'm bringing the rest to work tomorrow. They're so. damn. GOOD.
Thank God my cupcakes are small and I'm bringing the rest to work tomorrow. They're so. damn. GOOD.
anne
November 27, 2011
Made this for Thanksgiving, and it was a huge hit. I was pressed for time so used what I had on hand: storebought applesauce, with about 3 tablespoons of low-fat plain yogurt to get to 1.5 cups, and green cardamom instead of all spice. I thought it'd be too sweet when I tasted the batter pre-baking, but it came out perfectly, as did the glaze, which tasted almost maple-like by the next day. This cake seems very adaptable, and is very easy to make and absolutely delicious, so it's added to my permanent repertoire.
JenniferF
November 8, 2011
re Applesauce Cake with Caramel Glaze: Has anyone tried to "miniaturize" this recipe in muffin or mini-muffin pans? Having a "tasting party" Friday night and thought it would make a great complement to wee brownies and lemon cookies.
jronay
November 6, 2011
This cake was delicious. Do yourself a favor, do NOT omit the black pepper. It was a fantastic addition to this cake.
jronay
November 6, 2011
This cake was delicious. Do yourself a favor, do NOT omit the black pepper. It was a fantastic addition to this cake.
jronay
November 6, 2011
This cake was delicious. Do yourself a favor, do NOT omit the black pepper. It was a fantastic addition to this cake.
EmilyC
November 4, 2011
I'm going to add my accolades to this ever-growing list. This cake is absolutely fantastic! I made it early this morning for a small dinner party tonight. I was surprised at how quickly and easily the cake and icing came together...and the taste and texture are just divine. I'll be sharing this recipe with my mom and all of my friends who love to bake.
nannydeb
November 1, 2011
I made this cake for our food52 cookbook launch party on Saturday and then again this morning for my own birthday. Everyone LOVES this cake! I plan to make the caramel icing on Friday night with brownies and vanilla ice cream too. Thanks for a great recipe!
Little F.
November 1, 2011
My mother often made a wonderful applesauce cake with caramel icing, in a large sheet pan. It was a family favorite. This recipe is wonderful and comes just as I was planning on baking an applesauce cake.
lynn7555
October 31, 2011
Made a few changes to keep the calories down, added pumpkin in place of oil and used skim milk in the glaze, came out fantastic! My 2 year old grandson couldn't get enough.
Nantucket C.
October 31, 2011
I don't have a bundt pan - and want to make this right now! Would an angel food cake pan, or spring form still do the job (although not as pretty, I know!).
Merrill S.
October 31, 2011
Yes, I'd use the angel food cake pan. Just watch the baking time, which may be a little different!
Regine
October 29, 2011
Yummy. I made this a second time and it is so heavenly good. I love the icing! The cake is so surprisingly light and moist.
Robin O.
October 19, 2011
I bought all the ingredients for this cake a week ago to make for my family. However, I needed to make a thank you cake for a neighbor who really helped us out and ended up making the cake for them. I usually don't make something for someone else without trying it first, but I knew it would be great. This was confirmed today when I finally made the cake for us. Delicious. The perfect cake for Fall.
Regine
October 10, 2011
I made this cake on Saturday 10/8 for our Sunday family dinner. Wow, what a delicious cake! I loved the icing as well which I could just eat by itself. The only thing that I did differently was to skip the black pepper and all spice. I also added about 1 tsp vanilla extract. I served it with some Homemade Grand Marnier icecream made by my mom. But vanilla icecream would also be good. I can't wait to make it again soon.
Shelly P.
October 5, 2011
I made this cake today (after staring at the photo of it for about a week, finding it almost impossible to look away) and it did not disappoint. My twelve-year-old daughter and two of her friends tried it after school, and from the other room I could hear them discussing it: "It's SO moist!" -- "Ummm....it's a little bit spicy!" -- "Can we have another slice?". This recipe is a keeper!
chickenX2
October 5, 2011
Any tips for making this ahead of time? I'm doing it for a dinner party this weekend, and I was thinking of making the cake a day or two ahead, and glazing it just before my guests arrive so that it sets in time for dessert. Anything else I should be thinking about?
Merrill S.
October 5, 2011
Sounds like you've got a plan! The cake actually improves after a day or two -- just make sure to wrap it well.
Adam E.
October 2, 2011
I made this for a party yesterday and it was gobbled up right away, even by the young children in attendance. I like a salty caramel, so I used salted butter and felt it played off nicely against the sweet cake.
Jessie G.
October 2, 2011
Made this cake for our Rosh Hashanah dessert and it was a hit. Very moist, good flavor, and all around delicious. One thing to note: the recipe makes a lot of icing ... and that's fine BUT I used most of it on the cake and it was too much ... so, take note to drizzle not coat the cake.
Midge
September 30, 2011
When this finally cooled last night, I had a sliver, then another, and another. My husband and I agreed it's one of the best cakes we've ever tasted ( and I've eaten a lot of cake!). Thanks for a keeper, merrill!
Jill S.
September 30, 2011
I made this with a dairy-free caramel. Coconut milk for the cream. It totally rocked. A hit at both of my Rosh Hashannah dinners. Thanks so much for the recipe.
JemBee
September 28, 2011
I made this cake for our Rosh Hashanah dinner tonight. SO good! I was happily surprised at how light the actual cake is. And I was worried that the caramel glaze would be too sweet and synthetic tasting, using powdered sugar. OMG, Sweet, yes, but in such a good way! Really, really caramel-y. Thanks!
Merrill S.
September 29, 2011
You're welcome! The brown sugar makes all the difference in the glaze.
Russ2304
September 28, 2011
Merrill,
Love the site! For this recipe is there any coversion to make into cupcakes?
i.e. Baking time and temp,change of measurements, etc
Thanks---------------Russ
Love the site! For this recipe is there any coversion to make into cupcakes?
i.e. Baking time and temp,change of measurements, etc
Thanks---------------Russ
Merrill S.
September 29, 2011
Hmm. I haven't made this in cupcake form yet, but I sometimes split the batter among two smaller Bundt pans, which usually take about 25 min to cook. If you make cupcakes, I would keep everything the same, and just start checking them at about 12 minutes.
java&foam
September 28, 2011
droplet is certainly right. there are a list of fruits (pineapple, guava, mango, figs, etc) that along with ginger root contain a compound known as "protease", which chemically alter the protein in the milk from water soluble to water insoluble and essentially curdle the milk proteins. this also occurs when making gelatin...so these fruits are sort on on a "banned to mix with protein" list.
the below article suggests that heat deactivates protease and so all you would need to do is cook the fruit or ginger root before adding it to the protein to prevent curdling. i don't know if this is really effective and I haven't been able to find anything in a book or online about whether that method works or what temperature protease has to reach before it deactivates (i'm guessing at least 212F based on the experiments conducted in in the link)...but it might be something you consider trying if you can't find the young ginger root droplet suggested.
http://www.sciencebuddies.org/science-fair-projects/project_ideas/FoodSci_p004.shtml
either way, i made your cake this morning and it is requiring a lot of self control to not take a taste before dinner tonight. it looks wonderful. thanks for sharing your recipe!
the below article suggests that heat deactivates protease and so all you would need to do is cook the fruit or ginger root before adding it to the protein to prevent curdling. i don't know if this is really effective and I haven't been able to find anything in a book or online about whether that method works or what temperature protease has to reach before it deactivates (i'm guessing at least 212F based on the experiments conducted in in the link)...but it might be something you consider trying if you can't find the young ginger root droplet suggested.
http://www.sciencebuddies.org/science-fair-projects/project_ideas/FoodSci_p004.shtml
either way, i made your cake this morning and it is requiring a lot of self control to not take a taste before dinner tonight. it looks wonderful. thanks for sharing your recipe!
Droplet
September 26, 2011
Re: "fresh ginger glaze...(that) sort of curdles". I remember reading an asian recipe for something like a pudding ( a lot like the Lemon Posset on food52), which explained that fresh ginger juice added to milk has that effect. I have no clue what the glaze you made consists of, but thought I'd post this in case you are trying to troubleshoot it.
Merrill S.
September 26, 2011
Yes, the glaze did have milk in it -- must be the issue! Thanks so much.
Droplet
September 26, 2011
http://www.tastehongkong.com/recipes/ginger-milk-pudding-a-natural-custard/
You might have more luck with young baby ginger, as she says it is not as good for her purpose of curdling.
You might have more luck with young baby ginger, as she says it is not as good for her purpose of curdling.
brookev
September 24, 2011
I made this last night and it is SPECTACULAR! We absolutely LOVED it. I actually 1 1/2-ed the recipe because I prefer taller bundt cakes and it worked out perfectly. This was a great way to use some of our homemade applesauce. I also used a mild olive oil in place of the vegetable oil. The caramel sauce made just enough as is. This is definitely a keeper. I love how the cake so moist from the applesauce and full of flavor from the spices. What a wonderful autumn treat. Thank you for sharing!!!
Merrill S.
September 24, 2011
You're very welcome, and so glad you liked it! Love the idea of subbing olive oil -- will have to try that.
Hark
August 7, 2011
Not going to lie...I used applesauce from Kroger. It was still delectable!
Merrill S.
September 24, 2011
I'm planning to make it this weekend with applesauce from the farmers market -- no shame here!
voila
April 4, 2011
Made this and got rave reviews! I always have trouble baking. ( I am a much better cook ). But I followed the recipe carefully. Made my applesauce using Gala apples and weighed the flour based on the label reference of 30g / quarter cup. This is the best cake I have ever made!!!!
barr
March 20, 2011
Lovely cake. I have to say I used 1/4 confectioners sugar in the glaze and it was just fine.
karpenko
March 19, 2011
I've been meaning to make this cake ever since you posted it on the site. I made it for a picnic today - what a hit!!!!! It is definitely going onto my list of favorite cakes to make again and again. Thanks!
likestocooklovestoeat
January 5, 2011
This was absolutely delicious, easy to make, and the caramel glaze is outrageously good. Thanks for a great recipe.
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