Applesauce Spice Cake with Caramel Glaze

I firmly believe that everyone should have cake and ice cream on their birthday. I believe this so much that it has almost become a life’s mission of mine to make sure everyone has a slice of cake on their special day.

In fact, at one job I had I was officially in charge of bringing in cake or cupcakes for the monthly staff birthday party. I’ve also donated to several non-profits that bake birthday cakes for kids who otherwise wouldn’t have them. And several of my friends say that their birthday isn’t complete without cake from me!

So today, in honor of all the November birthdays, I am sharing a recipe for my current favorite cake. I have made this cake several times and it is absolutely delicious. Moist and tender, filled with warm fall spices and wonderful homemade applesauce (don’t worry you can cheat and use store bought, if needed) and topped with a gooey caramel glaze- this cake has birthday memories written all over it!

One Year Ago: Cheddar Herb Biscuits
Two Years Ago: One Bowl Chocolate Cupcakes (Eggless) 
Three Years Ago: Pilgrim Hat Cupcakes
Four Years Ago: Leftover Turkey (or chicken) Creamy Enchiladas
Five Years Ago: Chocolate Cake  

Applesauce Spice Cake with Caramel Glaze
Printable Version
Prep Time: 20 minutes Bake Time: 40-50 minutes Wait Time: 40-50 minutes Serves: 10-12

Ingredients:
For the cake:
2 tablespoons butter
2 cups all-purpose flour (plus 2 tablespoons)
1 ½ teaspoons baking soda
¼ teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon finely ground black pepper
2 teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
2 large eggs
¾ cup granulated sugar
¾ cup packed brown sugar
2 cups store bought or homemade applesauce (recipe below)
¼ cup vegetable oil
1 teaspoon vanilla

For the caramel glaze:
4 tablespoons butter, cut into pieces
½ cup packed brown sugar
1/3 cup heavy cream
¼ teaspoon kosher salt
¾ to 1 cup sifted confectioners’ sugar

Directions:
Preheat oven to 350 degrees F. Using 2 tablespoons of butter and flour, generously grease and lightly dust with flour a 12-cup Bundt pan. Set aside.

In a large bowl, sift together the remaining 2 cups of flour, baking soda, baking powder, salt, black pepper and spices, set aside.

Using a stand mixer or in a large bowl with an electric mixer. beat together the eggs with both sugars until combined and light in color. Mix in the applesauce, oil and vanilla, mixing until well combined and smooth.

Using a spatula, gently fold the dry ingredients into the wet ingredients, being careful not to over-mix. Pour the batter into the prepared pan and bake for 40-50 minutes, or until a cake tester inserted into the center of the cake comes out clean.

Allow cake to cool for 10 minutes in the bundt pan on a rack before inverting onto the wire rack to cool completely. Allow cake to cool completely before adding the glaze.

To prepare glaze, melt butter in a medium saucepan over medium heat. Once melted, stir in brown sugar, cream and salt. Increase heat to medium-high and bring to a full boil. Stirring constantly boil for one minute then remove from heat.
Allow brown sugar mixture to cool slightly, then gradually whisk in the powdered sugar until you have a thick, but pourable glaze. If needed, add additional cream or powdered sugar to reach desired consistency.

Before pouring the glaze over the cake, place a piece of foil or wax paper under the cooling rack to catch any excess glaze. Immediately pour the glaze over the cake, moving slowly and evenly to cover as much surface area as possible. Let the glaze set for 20-25 minutes before slicing and serving the cake.

Adapted from Food52 via Patricia’s Table    

Basic Homemade Applesauce 
by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 15-20 minutes Cook Time: 50-60 minutes Yields: about 2 cups

Ingredients:
6-7 Granny Smith, Gala, Fuji or Honeycrisp apples, cored and diced
1 ½ cups water or apple juice
¼ cup granulated sugar
1 tablespoon lemon juice

Directions:
Combine all ingredients in a large pot over high heat. Bring to a boil and boil for 5-8 minutes. Reduce heat to a low and simmer 45-55 minutes, stirring occasionally, cooking until apples are tender.

Allow apple mixture to cool then place in a food processor or high power blender and puree until smooth or desired consistency.

Store in an airtight container in the refrigerator for up to one week.

Other recipes you might enjoy:
Fall Trail Mix Cookies
Apple Spice Cupcakes with Brown Sugar Cream Cheese Frosting
Caramel Apple Donuts
A Guide to Apple Varieties
Chocolate Zucchini Bundt Cake