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Apple Harvest Cake with Caramel SauceApple 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

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.