Apple Harvest Cake with Caramel Sauce
September 16, 2024
A classic fall dessert from the original The Best of Byerly’s cookbook. Delicious spiced applesauce cake dotted with crunchy walnuts and topped with a rich caramel sauce.
SERVINGS
18-24
PREP TIME
30 min
COOK TIME
50-60 min
+ cooling time
Ingredients
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1(8-ounce) package chopped dates
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½cup apple juice
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1 ½cups firmly packed brown sugar
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¾cup butter
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2 ½cups unsweetened applesauce
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2eggs
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3cups flour
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1tablespoon baking soda
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2teaspoons ground cinnamon
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1teaspoon ground nutmeg
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½teaspoon ground cloves
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1cup chopped walnuts
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Salted caramel sauce, for serving
Directions
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1
In a small saucepan, combine dates and apple juice; bring to a boil. Cool.
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2
Heat oven to 350 F.
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3
In large mixing bowl, beat brown sugar and butter until light and fluffy.
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4
Beat in applesauce and eggs.
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5
In a separate bowl, combine flour, baking soda, cinnamon, nutmeg and cloves; gradually stir into applesauce mixture.
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6
Stir in date mixture and walnuts until well blended.
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7
Pour batter into greased and floured 12-cup Bundt cake pan. Bake until wooden pick inserted in center of cake comes out clean (50-60 minutes).
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8
Cool cake in pan on a wire rack for 30 minutes. Invert onto wire rack and allow to cool completely.
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9
To serve: Drizzle warm L&B Sea Salt Caramel Ice Cream Topping over each piece.
This recipe is brought to you by The Best of Byerly’s cookbook. Originally printed in 1985 with hundreds of popular recipes, the cookbook includes all types of foods, tastes and cooking styles. If you love this recipe, check out the entire cookbook!