0 (0)

Category: Desserts

Caramel glazed applesauce cake

Caramel glazed applesauce cake
Los Angeles Times

In the spirit of today's coffeehouses, here are recipes to serve if you have friends over for coffee--or tea. Be sure to have a bowl of strawberries or finger-cut pineapple or melon to balance the mix. The muffins and cake ... Read more

Active work time: 55 minutes | Total preparation time: 1 hour, 55 minutes | Serves 12 to 16


  • 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for preparing pan
  • 2 cups cake flour, plus more for preparing pan
  • 3/4 cup walnuts
  • 3/4 cup brown sugar, packed
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 1/4 cups unsweetened applesauce
  • 1/2 cup sour cream
  • 2 teaspoons dark rum or vanilla extract
  • 3/4 cup dried currants
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt

Step 1Heat the oven to 350 degrees. Butter a 9-inch square pan and lightly coat with flour. Tap out any excess flour.

Step 2Place the walnuts on a rimmed baking sheet and toast until lightly browned, 8 to 10 minutes. Let cool; coarsely chop.

Step 3Cream the butter and brown and granulated sugars until fluffy. Add the eggs; beat until smooth.

Step 4Add the applesauce, sour cream and rum or vanilla; mix well. Add the flour, walnuts, currants, cinnamon, baking soda, allspice, cloves and salt. Mix well. Transfer to the pan and smooth the top.

Step 5Bake until the cake is lightly browned and a toothpick inserted in the center comes out clean, about 50 minutes.


  • 1/4 cup whipping cream
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup dark brown sugar, packed
  • 1 teaspoon dark rum or vanilla extract

Step 1Combine the cream, butter and brown sugar in a small saucepan over medium-high heat, cooking until smooth, about 5 minutes. Remove from the heat. Stir in the rum or vanilla.

Step 2Heat the broiler with a rack 7 inches from the heat. Pour the glaze over the hot cake, gently brushing to evenly coat the top. Broil until the entire surface is bubbly, about 1 to 2 minutes.

Step 3Use a serrated knife to cut the cake into 12 or 16 pieces.

Each of 16 servings:
347 calories; 206 mg sodium; 63 mg cholesterol; 18 grams fat; 9 grams saturated fat; 44 grams carbohydrates; 4 grams protein; 1.33 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
French toast muffin bites
Pear and cardamom upside-down cake
Sarah's Mallomars
Modern mincemeat tarts