Apple Spice Cake with Salted Caramel Sauce

This applesauce cake has all the flavors of fall - plus a simple homemade caramel sauce! 

Ingredients

    Cake
  •  Oil for brushing pan
  • 1   red apple such as Gala, Braeburn, or Fuji
  • 1 pkg (15.25 oz or 515 g) spice cake mix
  • 1 ½ cups (375 mL) unsweetened applesauce
    Salted Caramel Sauce
  • ½ cup (125 mL) pure maple syrup
  • 2 tbsp (30 mL) butter
  •  Coarse sea salt

Directions

  1. Brush the bottom and sides of the Rockcrok® Everyday Pan with oil using the Chef’s Silicone Basting Brush

  2. Core the apple using The Corer™. Cut the apple in half crosswise, then slice the apple halves using the Simple Slicer on the #3 setting. Cut slices in half. 

  3. Starting at the edges of the pan, carefully arrange the apple slices, slightly overlapping, in the bottom of the pan. 

  4. In a large bowl, whisk the cake mix and applesauce until blended. Spoon the batter over the apples and spread evenly.  

  5. Microwave, covered, on HIGH for 10 minutes, or until a wooden pick inserted in the center comes out clean. Remove from the microwave, uncover, and let stand for 10 minutes. 

  6. Place the syrup in a small saucepan. Heat over medium-high heat until small bubbles form, stirring occasionally. Add the butter; stir until butter is melted. Bring the mixture to a boil. Boil 1 minute, stirring constantly.  

  7. Remove from the heat; let cool 15-20 minutes or until thickened (similar to the consistency of honey). 

  8. Carefully invert the cake onto a serving platter. Just before serving, drizzle with the caramel and sprinkle with salt. 

Yield:

  • 12  servings of 1 slice

Nutrients per serving:

Calories 210, Total Fat 5 g, Saturated Fat 2 g,
Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 43 g, Fiber 1 g, Protein 2 g
 

Cook's Tips:

To prepare in a conventional oven, preheat oven to 375°F (190°C). Follow steps 1-4 as directed. Bake on center rack for 32-35 minutes or until wooden pick inserted near the center comes out clean. Remove from the oven and loosen the edges of the cake. Cool for 10 minutes, then invert onto a platter. Prepare the sauce as directed while cake is baking; continue as directed. 

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