First Prize Applesauce Cake with Caramel Frosting
Indulge in the nostalgic warmth of this *First Prize Applesauce Cake with Caramel Frosting*, a timeless dessert that masterfully combines the cozy flavors of cinnamon, nutmeg, and tender applesauce with a decadent, buttery caramel frosting. Perfectly moist with a delicate crumb, this easy-to-make cake is baked to golden perfection in just 35 minutes, making it an ideal choice for family gatherings or holiday celebrations. The crowning glory is the luscious stovetop caramel frosting, whisked to velvety smoothness and generously spread over the cooled cake for a rich, sweet finish. Whether served as an afternoon treat or a party centerpiece, this classic applesauce cake is sure to delight every crowd. Keywords: applesauce cake, caramel frosting, moist cake recipe, fall desserts, easy baking recipes.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 200 grams granulated sugar
- 100 grams brown sugar, packed
- 2 large eggs
- 240 milliliters unsweetened applesauce
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 60 milliliters whole milk
- 45 grams unsalted butter (for frosting)
- 90 grams brown sugar, packed (for frosting)
- 60 milliliters heavy cream
- 150 grams powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking pan and line it with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the applesauce until combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients in 2-3 additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan on a wire rack before frosting.
To make the caramel frosting, melt the butter in a medium saucepan over medium heat.
Stir in the brown sugar and cook, stirring constantly, for 2 minutes.
Add the heavy cream and simmer for 1-2 minutes. Remove from heat and let it cool slightly.
Transfer the caramel mixture to a mixing bowl and sift in the powdered sugar. Beat until smooth and slightly thickened.
Stir in the vanilla extract. If the frosting is too thick, add a splash of cream to reach your desired consistency.
Spread the caramel frosting evenly over the cooled cake.
Slice and serve the cake. Enjoy!
Nutrition Facts
Calories |
4651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.3 g | 217% | |
| Saturated Fat | 97.3 g | 486% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 3162 mg | 137% | |
| Total Carbohydrate | 764.3 g | 278% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 558.9 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 409 mg | 31% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 998 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
