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Applesauce Cake with Caramel Icing

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The last apple coffee cake was so good I had to make another one. This is a dark, soft, tight crumbed applesauce cake baked in a loaf pan.

applesauce cake

Originally from Food 52, I changed a Bundt cake version to loaf pan form. It’s terrific, and the caramel icing is fool-proof. Also, it freezes well — at least before you ice it. I made this yesterday, froze it, unwrapped it and iced it before serving.

caramelapplecake2

As for the applesauce, I used homemade unsweetened. That sounds like a lot of work, but basically all you do is boil some chopped apples with water and a little lemon juice, then mash.

caramelappleloaf

Applesauce Loaf Cake with Caramel Icing
 
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An easy applesauce cake baked in a loaf pan and drizzled with caramel icing.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • 1 cup all-purpose flour (4.5 oz)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt plus a pinch
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1 large egg
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 3/4 cup unsweetened applesauce**
  • 1/3 cup vegetable oil
  • 1/2 teaspoon vanilla
  • Caramel Icing
  • 2 tablespoons butter, cut into chunks
  • 1/4 cup packed light brown sugar
  • 2 tablespoons plus 2 teaspoons heavy cream
  • 1/8 teaspoon kosher salt
  • 1/3 to 1/2 cup sifted confectioners’ sugar
  • Dash of vanilla (optional)
Instructions
  1. Preheat oven to 350 degrees. Grease and flour an 8x4 inch loaf pan.
  2. Sift together the flour, baking soda, salt, pepper and spices and set aside.
  3. In a mixing bowl, whisk the egg with both sugars until light. Whisk in the applesauce, oil and vanilla until smooth. Fold in the dry ingredients. Do not overmix.
  4. Pour the batter into the loaf pan and bake for 38 to 42 minutes or until a cake tester inserted in the center of the cake comes out clean. Let the cake cool for 10 minutes in the pan set on on a rack, then turn it out and let it cool completely.
  5. When cake is cool, put a piece of foil underneath the rack and make the glaze.
  6. Combine butter, brown sugar, cream and salt in a saucepan and set over medium heat. Bring to a boil, stirring constantly. Boil for one minute, and then pull it off the heat.
  7. Leave the pan to cool for a couple of minutes (I did not do this), and then whisk or stir in just enough of the powdered sugar to get a pourable consistency. Add the vanilla if using. Immediately pour the glaze over the cake, Let the glaze set before serving the cake.
Notes
To make the applesauce I chopped up a pound of apples (about 2 large), put them in a pot with 2 tablespoons of water and a little lemon juice, then simmered uncovered for about 25 minutes or until soft. The apples were so soft that all I needed to mash them was a spoon. I left the skins on since a lot of people like skin-on applesauce, but for this recipe it's best to take them off before making the sauce unless you want apple skins in your bread. Also, if the applesauce seems to watery or runny, just let it sit in the pot until the water steams off. Blot it with a paper towel.

 

Comments

  2. Erin, Trader Joe’s is carrying a Chicago popcorn mix. I haven’t had Garrett’s, so I don’t know how it compares, but TJ’s is pretty addictive.

    Can’t wait to try this and your other lunchbox applesauce cake!

  3. This looks FABULOUS!!!!!!!!!!!!!! One of my favorite types of dessert – well, if i”m being honest, there are dozens of desserts that I say that about – lol – but seriously, LOVE this style of dessert! The recipe I use is the Legacy Apple Cake with Brown Sugar Frosting from King Arthur Flour Whole Grain Baking, but yours looks sooooo yummy and I love the loaf pan shape!

  4. Yes, I’d love to meet up with you in Chicago next time!
    Thank you for pointing me to that article. That’s got to be my problem-I’ve been trying to duplicate the recipe with powdered cheese. The stuff is crazy! I never want to eat it when I’m done. I can’t get past the powdered cheese. Now I’ve got to try and retool the recipe with real sharp cheddar. I didn’t even know you could make cheese popcorn with melted cheese. Thanks for the tip!

  6. Anna, OK, the first cake it is. It might have to wait a few days now, since some little person in my house really needed some pumpkin chocolate chip bread. We’ll finish that first.
    As for the cheese popcorn, I acknowledge that it’s kind of a wonky treat. Powdered cheese? I wouldn’t deign to eat it in its other forms, but there is something magical about the Chicago Mix. I hope you get to try it soon. I’m considering ordering some for my siblings for Christmas. We recently took a trip to Chicago with all my siblings and nieces and nephews. It would be a fun way to celebrate the memory. Wow, this is turning into a novel.

  7. Debbie, that’s awesome! Glad you liked it.

    Erin, you should probably make the other one first since a couple of people have already validated it. I liked this one too, but that other one was really good for a humble coffee cake.

    Wish I could help you with the Garrett’s, but I haven’t tried their cheese flavor.

  8. I made your apple cake that you posted last week!!! It was great! Think I will make the full version of it next time. It disappeared very quickly!

  9. Oh dear, now i don’t know which apple cake to make first. Which one shall it be, Anna? Point me in the right direction and your answer will be tomorrow’s after school snack.
    PS I’m hoping you’ll create a wonderful knock off of Garrett’s Chicago Mix. The cheese popcorn is the one that I just can’t get right. Any chance you might have a got at it?
    I hope you are enjoying Chicago. It’s one of the best!

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