Easy Applesauce Spice Cake with Caramel Glaze
This easy applesauce spice cake is the ultimate autumn dessert. And it’s the perfect option if you’re family isn’t into all things pumpkin.
Why you’ll love it:
Easy applesauce spice cake is bursting with warm fall flavors like cinnamon, ginger, and allspice. (Side note, although the name allspice suggests it is a combination of other spices, allspice is actually made from a single berry that is harvested dried and then sold whole or ground. It has a sweet-smoky flavor that adds a spicy kick to the foods, and is equally at home in sweet and savory dishes. )
Then it’s covered with a to-die-for homemade caramel glaze that is equal parts salty and sweet. I could seriously eat the glaze with a spoon. The caramel glaze sets up firm, so it’s easy to transport and serve the cake. (No worries about drips on the floor.)
This easy applesauce spice cake is simple to make. Two bowls, one pan, no complicated frosting or layering. The hardest part is getting the glaze consistency just right. And my advice is don’t even stress about that. Just go with your gut. It’s going to delicious no mater what.
And that is the best thing about the easy applesauce spice cake. It is delicious. It is tender, moist, and flavorful and perfect for holiday desserts.
How to make easy applesauce spice cake with caramel glaze
This easy applesauce spice cake is made in a bundt pan. That means it is easy to bake, decorate, and slice. Even beginning bakers can wow their guests with this beautiful cake.
Make the cake:
Begin by preheating the oven to 350°F. Then, spray a 12-cup Bundt pan with baking spray. (A bundt pan has the fluted edges.)
In a medium bowl, mix together2 cups flour, 2 teaspoons cinnamon, 1 1/2 teaspoons baking soda, 1 teaspoon ginger, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon allspice. (Feel free to substitute nutmeg, cloves or pumpkin pie spice if that’s all you have on hand.)
In a large bowl or the bowl of a stand mixer, beat 2 eggs, 1 cup granulated sugar, and 1/2 cup brown sugar until light and airy. Then mix in 1 1/2 cups applesauce (you can use homemade or store bought), 2/3 cup oil, and 2 teaspoons vanilla until smooth.
Using a rubber spatula, fold in the dry ingredients just until combined. Do not overmix. You want to keep the batter light and airy.
Pour the applesauce spice cake batter into the prepared pan and bake for about 45 minutes, until a tester inserted into the center of the cake comes out clean. Remove the cake from the oven and all it to 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 is completely before you make the glaze.
Make the glaze
Now it’s time to make the glaze, which takes this applesauce spice cake over the top. This part gos quickly, and the glaze sets up fast, so be sure to have all your ingredients ready to go.
Place a piece of foil or parchment paper on cookie sheet and then place the wire rack on top of the lined cookie sheet. This will catch any drips when you glaze the cake so you don’t have a giant mess on your hands.
In a medium saucepan, combine 1 cup brown sugar, 2/3 cup heavy cream, 8 tablespoons butter, and 1/2 teaspoon salt and set over medium heat. Bring to a full rolling boil, stirring constantly, and boil for 1 minute. Remove from the heat.
Let the mixture 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 – I did not use all the sugar). If the mixture seems too thick, add a splash of cream to thin it out a little.
Immediately pour the caramel glaze over the applesauce spice cake, moving slowly and evenly to cover as much surface area as possible. Add sprinkles if desired.
Let the glaze set before serving.
Enjoy!
Applesauce spice cake is delicious with a cup of coffee or tea. I actually love the combination of tea and fall spices.
It also makes the perfect dinner party dessert–whether you are the host or the guest. Bundt cakes transport easily, so keep this applesauce bundt cake recipe in your back pocket for the next time you need to bring a dessert.
You can pack bundt cake in lunchboxes, enjoy for an afternoon snack, or even eat a slice for breakfast. (I won’t tell.)
You can even mix up this applesauce bundt cake by adding fresh chopped apples to the batter. Or, really go crazy and sub equal part cranberry sauce for the applesauce. That would be perfect for Thanksgiving.
Let me know if you try applesauce spice cake and what you think.
Off we go!
Looking for more great fall desserts? Try my pumpkin pie or mix things up a bit with a pretzel pie (aka pecan-free pecan pie).
Easy Applesauce Spice Cake with Caramel Glaze
Equipment
- bundt cake pan
- Wire Rack
- Cookie sheet
- Parchment paper
- Mixing bowls
- Medium saucepan
- Whisk
Ingredients
Applesauce Spice Cake
- 2 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 ½ tsp baking soda
- 1 tsp ground ginger
- 1 tsp kosher salt
- ¼ tsp finely ground black pepper
- ½ tsp ground allspice
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 ½ cups unsweetened applesauce
- ⅔ cup vegetable oil
- 2 tsp pure vanilla extract
Caramel Glaze
- 1 cup packed light brown sugar
- ⅔ cup heavy cream plus more as needed
- 8 tbsp 1 stick unsalted butter, cut into chunks
- ½ tsp kosher salt
- ¾ cup sifted powdered sugar plus more as needed
- sprinkles optional
Instructions
Make the cake
- Heat the oven to 350°F and spray a 12-cup Bundt pan with baking spray.
- In a medium bowl, sift together 2 cups flour, 2 teaspoons cinnamon, 1 ½teaspoons baking soda, 1 teaspoon ginger, 1 teaspoon salt, ¼teaspoon black pepper, and ½teaspoon allspice.
- In a large bowl or the bowl of a stand mixer, beat 2 eggs, 1 cup granulated sugar, and ½ cup brown sugar until light and airy. Mix in 1 ½ cups applesauce, ⅔ cup oil, and 2 teaspoons vanilla until smooth.
- Fold in the dry ingredients with a rubber spatula, 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 is completely before you make the glaze.
Make the glaze
- Place a piece of foil or parchment paper on cookie sheet and then place the wire rack on top of the lined cookie sheet to catch any drips before you start the glaze.
- Be sure to have all your ingredients read, because this part goes fast.
- In a medium saucepan, combine 1 cup brown sugar, ⅔ cup heavy cream, 8 tablespoons butter, and ½ teaspoon salt and set over medium heat. Bring to a full rolling boil, stirring constantly, and boil for 1 minute exactly. Remove from the heat.
- 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. Add sprinkles if desired.
- Let the glaze set before serving.
Notes
You can also add chopped apples to the batter. (I’m allergic, so I don’t use fresh apples. But they would be delicious in this cake.)
You can even use cranberry sauce instead of applesauce for a very Thanksgiving-y feel.
Not into caramel glaze? Boo! It’s the best part. JK!! This cake is delicious on its own with a dusting of powdered sugar.
