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Apple Harvest Cake with Caramel SauceApple Harvest Cake with Caramel Sauce
Apple Harvest Cake with Caramel Sauce
Apple Harvest Cake with Caramel Sauce
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.
Best of Byerly's Cookbook
Best of Byerly's Cookbook
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Apple Harvest Cake with Caramel Sauce
Apple Harvest Cake with Caramel Sauce
Prep Time30 Minutes
Servings20
Cook Time50 Minutes
Ingredients
1 (8-ounce) package chopped dates
½ cup apple juice
1 ½ cups firmly packed brown sugar
¾ cup butter
2 ½ cups unsweetened applesauce
2 eggs
3 cups flour
1 tablespoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 cup chopped walnuts
Salted caramel sauce, for serving
Directions
  1. In a small saucepan, combine dates and apple juice; bring to a boil. Cool.
  2. Heat oven to 350 F.
  3. In large mixing bowl, beat brown sugar and butter until light and fluffy.
  4. Beat in applesauce and eggs.
  5. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg and cloves; gradually stir into applesauce mixture.
  6. Stir in date mixture and walnuts until well blended.
  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).
  8. Cool cake in pan on a wire rack for 30 minutes. Invert onto wire rack and allow to cool completely.
  9. To serve: Drizzle warm L&B Sea Salt Caramel Ice Cream Topping over each piece. 
30 minutes
Prep Time
50 minutes
Cook Time
20
Servings

Shop Ingredients

Makes 20 servings
1 (8-ounce) package chopped dates
Sunsweet Chopped Dates
Sunsweet Chopped Dates, 8 Ounce
$4.29$0.54/oz
½ cup apple juice
Simply Apple Pure Pressed Apple Juice
Simply Apple Pure Pressed Apple Juice, 52 Ounce
$5.29$0.10/oz
1 ½ cups firmly packed brown sugar
Crystal Light Brown Sugar
Crystal Light Brown Sugar, 2 Pound
$3.79$1.90/lb
¾ cup butter
Kerrygold Unsalted Pure Irish Butter Sticks
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$8.39$1.05/oz
2 ½ cups unsweetened applesauce
Our Family Unsweetened Applesauce
Our Family Unsweetened Applesauce, 23 Ounce
$2.39$0.10/oz
2 eggs
Vital Farms Organic Pasture-Raised Large Eggs
Vital Farms Organic Pasture-Raised Large Eggs, 12 Each
$11.99$1.00 each
3 cups flour
Gold Medal All-Purpose Flour
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
1 tablespoon baking soda
Our Family Baking Soda
Our Family Baking Soda, 16 Ounce
$1.19$0.07/oz
2 teaspoons ground cinnamon
L&B Ground Korintje Cinnamon
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz
1 teaspoon ground nutmeg
L&B Ground Nutmeg
L&B Ground Nutmeg, 2.1 Ounce
$8.59$4.09/oz
½ teaspoon ground cloves
L&B Ground Cloves
L&B Ground Cloves, 1.9 Ounce
$7.99$4.21/oz
1 cup chopped walnuts
L&B Chopped Walnuts
L&B Chopped Walnuts, 4 Ounce
Deal
$5.49 was $5.99$1.37/oz
Salted caramel sauce, for serving
L&B Sea Salt Caramel Ice Cream Topping
L&B Sea Salt Caramel Ice Cream Topping, 10 Ounce
Deal
$7.49 was $7.99$0.75/oz

Directions

  1. In a small saucepan, combine dates and apple juice; bring to a boil. Cool.
  2. Heat oven to 350 F.
  3. In large mixing bowl, beat brown sugar and butter until light and fluffy.
  4. Beat in applesauce and eggs.
  5. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg and cloves; gradually stir into applesauce mixture.
  6. Stir in date mixture and walnuts until well blended.
  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).
  8. Cool cake in pan on a wire rack for 30 minutes. Invert onto wire rack and allow to cool completely.
  9. To serve: Drizzle warm L&B Sea Salt Caramel Ice Cream Topping over each piece.