Ingredients for Applesauce Caramel Cake
- 0 sugar
- 0 shortening
- 2 large eggs
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 cup unsweetened applesauce
- 1 cup raisins
- ½ cup chopped walnuts
- 0 brown sugar
- 2 ¾ cups granulated sugar
- ½ cup light corn syrup
- ¼ cup water
- 1 ¼ cups butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
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How to Make Applesauce Caramel Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- Cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup unsweetened applesauce, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup raisins and ½ cup chopped walnuts (optional).
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- **Caramel Frosting:** In a medium saucepan, combine 1 cup granulated sugar, ½ cup light corn syrup, and ¼ cup water.
- Cook over medium heat, without stirring, until the mixture turns a light amber color and reaches 245°F (118°C) on a candy thermometer (soft-ball stage).
- Carefully pour the hot caramel into a heatproof bowl containing 4 tablespoons (½ stick) of unsalted butter. Whisk constantly until smooth and glossy.
- Stir in 1 teaspoon vanilla extract.
- Pour the caramel frosting over the cooled cake and spread evenly.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
309g
Fat
38g
Carbs
37g
