Ingredients for Applesauce Cake With Caramel Sauce
- 1 3/4 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cups light brown sugar, packed
- 2 large eggs
- 1/2 cup buttermilk
- 1 cup unsweetened applesauce
- 1/2 cup caramel sauce, for topping
- Nonstick cooking spray (for slow cooker)
- 1 large sheet heavy-duty nonstick foil
- Whipped cream (for garnish, optional)
- Pecans (for garnish, optional)
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How to Make Applesauce Cake With Caramel Sauce
- Coat your slow cooker bowl generously with nonstick cooking spray.
- Place a large sheet of heavy-duty nonstick foil in the bottom of the slow cooker, allowing the ends to extend over the sides for easy lifting.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and brown sugar using an electric mixer on high speed for 1 minute, until light and fluffy.
- Beat in the eggs one at a time, then scrape down the sides of the bowl.
- Reduce the mixer speed to low and gradually beat in the buttermilk until just combined.
- Stir in the applesauce until evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Carefully pour the batter into the prepared slow cooker.
- Drape a clean kitchen towel over the slow cooker lid to help create a moist environment during cooking.
- Cook on high for 2 1/4 to 2 1/2 hours, or until a wooden skewer inserted into the center comes out clean.
- Carefully lift the cake out of the slow cooker using the foil handles.
- Let the cake cool slightly before slicing and serving.
- Garnish with caramel sauce, whipped cream, and pecans, if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
66g
Fat
24g
Carbs
11g
