Ingredients
2 ½ cups all-purpose flour
1 cup brown sugar, packed
1 tbsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
4 large eggs
½ cup canola oil
½ cup applesauce
1 cup granulated sugar
2 tsp non-alcoholic vanilla extract
3 medium apples, peeled and diced
For the caramel drizzle:
¾ cup brown sugar, packed
¾ cup heavy cream
¼ tsp sea salt
½ cup unsalted butter, softened
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13″ baking pan.
In a large bowl, whisk flour, baking powder, brown sugar, cinnamon, nutmeg, and salt.
In another bowl, mix eggs, oil, applesauce, granulated sugar, and vanilla until smooth.
Fold wet ingredients into dry mixture until just combined. Stir in diced apples.
Pour batter into prepared pan. Bake 50 minutes or until a toothpick inserted near center comes out clean.
While cake cools for 10 minutes, make caramel: In a saucepan, combine brown sugar, cream, and salt. Cook over medium heat, stirring until smooth and slightly thickened (5 mins). Stir in butter until fully melted.
Drizzle caramel over warm cake. Slice and serve.
Notes
Storage: Keep cake tightly covered at room temperature for 2 days or refrigerated for 5 days.
Apple Substitute: Use 2 cups finely grated apple (no peels) in place of fresh and applesauce if preferred.
Advanced Prep: Caramel can be made 2 days ahead and reheated gently.
- Prep Time: 20
- Cook Time: 50
- Category: Mediterranean Table
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 220
- Sugar: 25g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg