Applesauce Cake with Caramel Glaze
Applesauce Cake with Caramel Glaze
This comforting applesauce cake with caramel glaze from Merrill Stubbs and TheRunawaySpoon is super-easy to put together and is tender, spiced, and just slightly sweet.



  • Unsalted butter, for the pan
  • 2 cups all-purpose flour, plus more for the pan
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1/4 teaspoon finely ground black pepper
  • 1/4 teaspoon ground allspice
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 1/2 cups unsweetened applesauce
  • 2/3 cup vegetable oil
  • 1 teaspoon pure vanilla extract

Caramel Glaze

  • 1/2 cup packed light brown sugar
  • 1/3 cup heavy cream, plus more as needed
  • 4 tablespoons unsalted butter, cut into chunks
  • 1/4 teaspoon kosher salt
  • 3/4 cup sifted powdered sugar, plus more as needed


  1. Make the cake: Heat the oven to 350°F. Butter and flour a 12-cup Bundt pan. In a medium bowl, sift together the flour, cinnamon, baking soda, ginger, salt, black pepper, and allspice. In a large bowl or the bowl of a stand mixer, beat the eggs, granulated sugar, and brown sugar until light and airy. Mix in the applesauce, oil, and vanilla until smooth.
  2. Using a spatula, fold in the dry ingredients, being careful not to overmix. Pour the batter into the prepared pan and bake for about 45 minutes, until a tester inserted into the center of the cake comes out clean. Let cool for 10 minutes in the pan set on a wire rack before turning it out and letting it cool completely on the rack—make sure the cake isn't at all warm before you make the glaze.
  3. Make the glaze: If desired, place a piece of foil or parchment under the wire rack to catch any drips before you start the glaze. In a medium saucepan, combine the brown sugar, cream, butter, and salt and set over medium heat. Bring to a full rolling boil, stirring constantly, and boil for 1 minute exactly. Remove from the heat.
  4. Let cool for a couple of minutes, then gradually whisk in the powdered sugar until you have a thick but pourable consistency (you may not need all of the sugar). If the mixture seems too thick, add a splash of cream to thin it out a little. Immediately pour the glaze over the cake, moving slowly and evenly to cover as much surface area as possible. Let the glaze set before serving.

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