Wednesday, November 23, 2011

Caramel Applesauce Cake

Well the last couple of post were all about my little guy's Toy Story Party.  We had a ball that day, but we had another celebration in our family.  As previously mentioned, my father-in-law shares a birthday with Brandon.  It was wonderful that my in-laws made the trip to help celebrate Brandon's birthday. 

We decided to celebrate my father-in-law's birthday the next night.  (I don't think he really wanted a Toy Story cake.)  My father-in-law really likes the spice, vanilla, caramel flavor profiles.  While he will eat chocolate cake if it is the only option, he's more of a spicy kind of guy.  So I made an applesauce cake with a caramel glaze from the Cake Mix Doctor Returns, by Anne Byrn.

This cake is so moist it can be made a few days in advance.  The caramel glaze just seeps into the cake and makes it more moist.  I recommend serving it with a bit a whipped cream to help cut the spicy flavors.  Linking to these parties.


1 package (18.25 oz) plain spice cake mix
2 c. sweetened chunky applesauce
1/2 c. vegetable oil
1/2 c. buttermilk (I used regular milk)
3 large eggs
1/4 tsp. nutmeg
1/2 c. chopped toasted walnuts or pecans, for garnish (optional)

Preheat oven to 350 degrees.  In a large mixing bowl, combine all ingredients, and mix on medium for 2 minutes with an electric mixer.  Pour batter into a 9 x 13 pan sprayed with baking spray.  Bake for 40 to 45 minutes.  Check with a cake tester, when it comes out clean remove from the oven an allow to cool. 

caramel glaze

3 tbsp. butter
3 tbsp. light brown sugar
3 tbsp. granulated sugar
3 tbsp. heavy (whipping) cream
1/2 tsp. vanilla extract

Combine butter, brown sugar, granulated sugar, and cream in a saucepan.  Bring to a boil and boil for one minute, stirring with a whisk.  Remove from heat, add vanilla.  Pour glaze over cooled cake. This glaze will not harden.  Also great topping for a bundt cake or ice cream.

If desired, top glazed cake with toasted nuts for garnish.

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