Applesauce Cake With Butterscotch Sauce Recipes

APPLESAUCE CAKE WITH BUTTERSCOTCH SAUCE

Steps:

• Preheat oven to 350 degrees.
• Measure out cake flour, baking soda, salt, cinnamon, cloves, and nutmeg into a large bowl and sift three times.
• Cream butter with an electric mixer until fluffy.
• Add sugar and cream together.
• Add egg and mix.
• Add pecans and dates. Mix to combine.
• Alternate adding a little bit of the sifted flour and spices with a little bit of applesauce, starting and ending with the applesauce. Mix until just combined each time you add.
• Pour ingredients into a buttered and floured tube cake pan.
• Bake for 50-60 minutes. Mine was done right at 50 minutes when I tested it with a toothpick into the center.
• Allow the pan to cool for 10-15 minutes before loosening the edges with a knife and inverting cake to a cooling rack.
• Tastes best served warm with butterscotch sauce and vanilla ice cream.
• In a small saucepan, melt butter on medium heat. Add brown sugar, heavy cream and salt. Bring the sauce to a low boil and keep it boiling for 7 minutes, stirring occasionally.
• Remove from heat. Add vanilla extract and stir to combine.
• This sauce will thicken slightly as it cools, and will thicken significantly if refrigerated. Pours best at room temperature.

BUTTERSCOTCH APPLESAUCE CAKE

Steps:

• In a bowl, cream the butter and brown sugar. Add eggs and applesauce; mix well. Combine flour, baking soda, salt and cinnamon; add to creamed mixture. Stir in raisins. Spread in a greased 13x9-in. baking pan. Sprinkle with chips, sugar and pecans. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean.

ONE-BOWL APPLE-SPICE BUNDT CAKE WITH BUTTERSCOTCH GLAZE

Steps:

• Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
• In large bowl, beat all Cake ingredients except apples with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in apples. Pour into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
• In medium bowl, beat Butterscotch Glaze ingredients with electric mixer on medium speed about 1 minute or until smooth and well combined. Drizzle on top of cake. Garnish with dried apple slices.

BUTTERSCOTCH APPLE CAKE

Steps:

• In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. In another bowl, combine the flour, baking powder, baking soda, salt and cinnamon; gradually beat into sugar mixture until blended. Stir in apples and pecans., Pour into a lightly greased 13x9-in. baking dish. Sprinkle with chips. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cover loosely with foil during the last 10-15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

CHUNKY APPLE CAKE

Steps:

• In a large bowl, cream the butter, sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined., Spread into a greased 13x9-in. baking dish. Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving., Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake.