applesauce cake with caramel glaze
Obtained online. http://blahnikbaker.com/applesauce-cake-caramel-glaze/
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prep time
20 Min
cook time
45 Min
method
Bake
Ingredients For applesauce cake with caramel glaze
- FOR THE CAKE
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2 call-purpose flour
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1 1/2 tspbaking soda
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1 tspsalt
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1/4 tspground black pepper
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2 tspcinnamon
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1 tspground ginger
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1/4 tspground allspice
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2 lgeggs
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1 csugar
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1/2 clight brown sugar
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1 1/2 cunsweetened applesauce
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2/3 cvegetable oil
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1 tspvanilla extract
- FOR THE CARAMEL GLAZE
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4 Tbspbutter, cut into cubes
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1/2 cpacked light brown sugar
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1/3 cheavy cream
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1/4 tspsalt
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3/4-1 csifted powdered sugar
- FOR THE HOMEMADE APPLE SAUCE
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3-4 lbapple (6-8 apples. i used a combination of macintosh, grannysmiths and galas), peeled, cored and thinly sliced.
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1/4 cbrown sugar
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1lemon zest and juice
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1 tspcinnamon
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1/2 tspall spice
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1/22 tspsalt
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1 cwater
How To Make applesauce cake with caramel glaze
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1For applesauce: Combine all the ingredients in a large pot and bring to boil over medium heat. Lower heat and simmer until apples are soft, about 15-20 minutes. Remove from heat and mash apples with a fork or potato masher. Let cool to room temperature before using.
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2For cake: Preheat oven to 350 degrees F and grease a 12-cup bundt pan. In a medium bowl, sift together the flour, baking soda, salt, pepper, cinnamon, sugar and allspice. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugars until light and well combined. Add in the applesauce, oil and vanilla extract and beat until smooth. Using a rubber spatula, fold in the dry ingredients. Mix until just combined. Do not overmix. Pour batter into prepared pan and bake for 40-45 minutes or until a cake tester inserted into the center comes out clean. Let the cake cool in the pan for at least 10 minutes before turning it out. Cool completely on a wire rack.
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3For Caramel Glaze: In a medium saucepan, combine the butter, sugar, heavy cream and salt and set over medium heat. Bring to a rolling boil while stirring continuously. Boil for a minute and then remove from heat. Let cool for 2-3 minutes and the gradually whisk in the powdered sugar until you have a thick glaze. The glaze should be pourable. If it’s too thick, add a teaspoon or two of heavy cream to thin out. Use glaze immediately. Pour over cake as desire. Let glaze set before serving.
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