Applesauce Cake with Caramel Glaze
Laying everything out before I start -- computer included.
The spices: ginger, cinnamon, allspice and some ground black pepper for a little kick.
Whisking together the dry ingredients -- something that can be done well in advance.
The buttered and floured Bundt pan. You could use a tube pan for this as well, but I think a Bundt is prettiest.
The cake begins with eggs and sugar (both white and brown).
After I added the applesauce -- which was pink, because I like to leave the apple skins on when I make it -- the batter started to look a little like strawberry ice cream.
It's important to forgo the mixer when the time comes to add the dry ingredients -- you just want to fold them in lightly.
It's not the most gorgeous cake batter you've ever seen...
But after only 45 minutes, it looks like this!
When the cake is almost cool, you can start the glaze. On the left, butter, brown sugar, cream and a pinch of salt melt together as I sift confectioners' sugar on the right (a crucial step...
The "caramel" should stay at a rolling boil for a full minute.
Whisking in the powdered sugar, as the cooled cake awaits.
This one speaks for itself.
Author Notes: Having made a giant batch of applesauce this fall (unpeeled apples, a pinch of salt, lemon juice and nothing else), I realized last week that what was left would probably ferment if I didn't do something with it, and quick. So, I decided to whip up one of my favorite desserts, a spiced applesauce cake. Previously, I've made a fresh ginger glaze for it that tastes delicious but sort of curdles and doesn't look all that pretty. This time, I found inspiration in a rich, sweet, Southern-stye caramel icing from Craig Claiborne's New York Times Cookbook, which I've made a few times for other cakes. But I wanted a true glaze, not an icing, so off to the interwebs I went.Imagine my delight when I came across the perfect recipe on the blog of our very own TheRunawaySpoon! I adapted the measurements slightly, as I found I needed a little less powdered sugar to keep my glaze runny enough to drizzle, and it turned out to be the perfect complement to this tender, spiced and just slightly sweet cake. Thank you, TheRunawaySpoon, for your help.
Note: If you're serving this cake to demanding or hyper-observant guests (What? Did I say that?), you may want to glaze the cake right on the plate you plan to use to serve it, forgoing the rack. As soon the glaze has even the slightest chance to set, it will crack if you try to transfer the cake from rack to serving plate. —Merrill Stubbs
Serves 10
For the cake
- 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
For the 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
- Heat the oven to 350 degrees and butter and flour a 12-cup Bundt pan. Sift together the flour, baking soda, salt, pepper and spices and set aside. In a large mixing bowl or the bowl of a standing mixer, beat the eggs with both sugars until light. Mix in the applesauce, oil and vanilla until smooth.
- Using a spatula, fold in the dry ingredients, being careful not to over-mix. Pour the batter into the prepared 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 -- make sure the cake is not at all warm before you make the glaze.
- TheRunawaySpoon wisely advises that you put a piece of foil or paper under the cooling rack to catch any drips before you start the glaze. Put the butter in a medium saucepan with the brown sugar, cream and salt and set over medium heat. Bring to a full rolling boil, stirring constantly. Boil for one minute exactly, and then pull it off the heat.
- Leave the pan to cool for a couple of minutes, and then gradually whisk in the powdered sugar until you have a thick, but pourable consistency (you may not need all the sugar). If the mixture seems too thick, just 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 surface area as possible. Let the glaze set before serving the cake.
- This recipe is a Community Pick!
More Great Recipes: Fruit|Desserts|Cakes
Topics: Hanukkah
9 months ago Gretchen Selfridge
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.
9 months ago Sue Haebig
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
9 months ago cookbookchick
Here it is: http://orangette.net/2014...
10 months ago Tara chamot
How far ahead could this cake be made & would I wait til day of serving to put the glaze on?
10 months ago Meredith Jennings Phillips
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.
11 months ago Annie Slocum
Glaze is a little gritty and overly sweet. I love the cake and especiallyJudy Rodger's recipe for roasted applesauce!
11 months ago Claire Ivins
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
11 months ago cookbookchick
Not silly at all! I use an applesauce purée, usually homemade so not real smooth but not chunky either. I've never tried this recipes with chunky applesauce, but I imagine smallish chunks would be okay.
11 months ago Donna VanBelle
I tried 3 times to print this and nothing. Printing is in good working order.
10 months ago Sherry Johnson
Did you click on the printer icon to the top left of the recipe beside the Save button? It changes the format for printing.
11 months ago Lisa Fox-Del Zoppo
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.
12 months ago youngna park
Great cake. My applesauce was a bit sweeter so used 1/2 c. brown sugar and 1/2 c. granulated and that was plenty!
over 1 year ago Anne13
This was fantastic. I used cider instead of cream and dark brown sugar in the glaze. Everyone had seconds.
over 2 years ago Northa Turner
EXCELENT, IT WAS VERY MOIST.
over 2 years ago fhp
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
over 2 years ago Marisa
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
over 2 years ago Joseph Hamby
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!
almost 3 years ago ATG117
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.
almost 3 years ago tanager
I have brought this cake to two different events and received rave reviews at both. Easy to prepare and wonderful flavor.
almost 3 years ago Muse
Your recipe sounds divine...thank you for sharing it...will have to make this over the weekend! Peace, Light and Love.
almost 3 years ago JosieD
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!
about 3 years ago Barbara Anne Kirkman
You do not need to add the cream, just use water or apple juice.
about 3 years ago Halutznik
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!