Wednesday, November 23, 2011
Caramel Applesauce Cake
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.
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.