Best 4 First Prize Applesauce Cake With Caramel Frosting Recipes

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Indulge in a symphony of flavors with our First Prize Applesauce Cake adorned with a velvety Caramel Frosting. This culinary masterpiece has captured the hearts of judges and dessert enthusiasts alike, earning the prestigious First Prize at a county fair. The moist and tender cake, infused with the sweet tang of applesauce, provides a delightful base for the luscious caramel frosting, which boasts a rich, creamy texture and a delectable caramel flavor. This recipe also includes a tantalizing Apple Cider Doughnut recipe, perfect for capturing the essence of fall flavors, and a versatile Caramel Sauce recipe that can elevate various desserts and beverages. Let your taste buds embark on a delightful journey as you explore these culinary gems.

Here are our top 4 tried and tested recipes!

FIRST PRIZE APPLESAUCE CAKE



First Prize Applesauce Cake image

This cake has a delightful hint of chocolate which gives it a unique flavor. It is a very old recipe, yet, it is relatively simple to make. There are no eggs in this recipe. The cake is a recipe of my grandmother's. Grandma referred to it as her prize Applesauce Cake. This cake is so delicious that you cannot help muttering...

Provided by Shelia Senghas

Categories     Cakes

Number Of Ingredients 19

CAKE BATTER
4 c sifted flour
4 tsp baking powder
1 1/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2 Tbsp cocoa
1 c salad oil
2 c sugar
3 c unsweetened applesauce, heated
1/2 c raisins
1/2 c chopped walnuts
CARAMEL FROSTING
1/2 c butter
1 c dark brown sugar (firmly packed)
1/4 tsp salt
1/4 c milk
2 c confectioner sugar

Steps:

  • 1. Grandma baked this cake often. Early one morning she had just finished making the frosting, and the cake was cooling, when grandpa came into the kitchen and said Bessie, grandma's milk cow, came in without her calf and he had to go look for the calf. He handed grandma the milk pail and asked her to milk the cow. She gave me the egg basket and we walked to the barn. Grandma sent me up the ladder into the hay loft to gather the eggs of the chickens that had 'flown the coop.' They would lay their eggs between the bales of hay, and as she settled on her one legged stool and began to milk Bessie, I reached in between the bales and wrapped my hand around what I thought was an egg and when I pulled my hand out it was wrapped around a black snake. I screamed and threw the snake as I fell backwards into the haystack below. The snake landed on Bessie. She bellowed and kicked and grandma fell off her stool with the milk pale in hand and the milk poured all over her. I scrambled out of that pile of hay, and screaming and crying, I ran to my grandmother and got under her dress. The snake slithered away, Bessie ran out the barn door, and Grandma gathered herself together and carried me inside the house and sat me on the table. She grabbed a hand towel, wiped her face and mine and after handing me a spoon of frosting, she began frosting the cake and the whole while singing, "Bringing in the Sheaves." Still crying I began singing along with grandma as I licked the spoon and sobbed. Soon the tears diminished and with grandma's hugs life was good once again.
  • 2. Sift the first 7 ingredients together In a medium bowl. Combine the oil and sugar in a large mixing bowl, and with an electric mixer, beat until well blended. Add the hot applesauce and blend thoroughly. Add the dry ingredients and blend well. Stir in the walnuts and raisins. Grease and flour two 9 inch cake pans, pour in the batter and bake in hot oven at 400 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and continue baking for about 15 minutes longer. Remove the cakes from the oven and cool on a cake rack for 5 minutes. Remove the cakes from the pan and complete cooling on the racks. After the cake is completely cool fill and frost with Caramel Frosting.
  • 3. CARAMEL FROSTING Melt the butter in a sauce pan over low heat and stir in the brown sugar and salt. Bring to a boil over medium heat; while stirring constantly boil hard for 2 minutes. Remove from the heat and stir in the milk. Return the pan to the heat and return to a full boil. Remove from the heat and cool to lukewarm. Stir in the confectioner sugar and beat until smooth. If frosting is too thin, add a little more confectioner sugar. If the frosting is too thick add a little more milk. Frost the top of the bottom layer. Add the top layer and frost the top and sides.

FIRST PRIZE APPLESAUCE CAKE WITH CARAMEL FROSTING



First Prize Applesauce Cake with Caramel Frosting image

This is a sinfully sweet and rich cake! It's a little time-consuming, but so worth it. Prep time is an estimate.

Provided by Whisper

Categories     Dessert

Time 1h15m

Yield 1 9x13 pan

Number Of Ingredients 15

4 cups sifted flour
4 teaspoons baking soda
1 1/4 teaspoons salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 tablespoons cocoa
1 cup salad oil
2 cups sugar
3 cups unsweetened applesauce, heated
1/2 cup chopped nuts
1/2 cup butter or 1/2 cup margarine
1 cup brown sugar
1/4 teaspoon salt
1/4 cup milk
2 cups confectioners' sugar

Steps:

  • Sift together flour, soda, salt, spices and cocoa.
  • Set aside.
  • In a large mixing bowl, combine oil and sugar.
  • Beat until well blended.
  • Stir in hot applesauce and blend thoroughly.
  • Add dry ingredients, blending well.
  • Stir in nuts.
  • Turn batter into well greased and floured 9" x 13" pan.
  • Bake at 400 degrees for 15 minutes; then reduce temperature to 375 degrees and bake about 15 minutes longer.
  • Cool completely.
  • Caramel Frosting:
  • Melt 1/2 c butter in sauce pan over low heat.
  • Stir in 1 c brown sugar, firmly packed, and 1/4 tsp salt.
  • Bring to a boil over medium heat; boil hard for 2 minutes, stirring constantly.
  • Remove from heat.
  • Stir in 1/4 c milk.
  • Return pan to heat and bring to a full boil.
  • Remove from heat; cool to lukewarm.
  • Stir in 2 c confectioner's sugar, and beat until smooth.
  • If frosting is too thick, beat in a little milk.

APPLESAUCE CAKE WITH CARAMEL FROSTING



Applesauce Cake With Caramel Frosting image

I love applesauce cake, and this one is a little different applesauce cake as this has some cocoa in it. From a 1950s Sunbeam Mixmaster book.

Provided by pines506

Categories     Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 20

2 cups sifted all-purpose flour
2 tablespoons cocoa
3/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon clove
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup soft shortening
1 1/2 cups white sugar
2 eggs
1 1/2 cups applesauce
1 cup raisins, cut up
3/4 cup chopped walnuts (optional)
1/2 cup butter or 1/2 cup margarine
1 cup brown sugar, packed
1/4 cup milk
2 cups sifted powdered sugar (a little more or less as needed)
1 teaspoon vanilla

Steps:

  • Cake:.
  • Set oven to 350 to preheat.
  • Grease and flour a 9 x 13 pan.
  • Sift together flour, cocoa, salt, cinnamon, cloves, nutmeg, allspice, baking soda and baking powder.
  • Add fruit and nuts and toss to coat.
  • In large bowl cream shortening and sugar for 2 minutes, then add eggs, one at a time while beating 2 minutes.
  • Add flour mixture alternately with applesauce while beating.
  • Scrape bowl as necessary, beat only until blended.
  • Turn into pan and bake for 50 minutes or until done.
  • Cool and frost with Caramel Frosting.
  • Frosting:.
  • Melt butter in saucepan, stir in brown sugar.
  • Cook and stir over low heat for 2 minutes.
  • Add milk, continue stirring until boiling.
  • Remove from heat.
  • Cool to lukewarm and pour into small bowl.
  • Add sugar and vanilla while beating.
  • Beat about 2 minutes until spreading consistency.
  • Adjust consistency with a few drops of hot water or more sugar as needed.
  • Spread at once on cake.

Nutrition Facts : Calories 652.3, Fat 21.3, SaturatedFat 9, Cholesterol 67.6, Sodium 396.4, Carbohydrate 115.1, Fiber 2.3, Sugar 83.5, Protein 4.9

CARAMEL FROSTING APPLESAUCE CAKE



Caramel Frosting Applesauce Cake image

This cake is equally as good for desert and breakfast.....I love it as a coffee cake! It is a bit sweet, but heh....you only live once, right!? Start the frosting just before the cake comes out of the oven, because it has to cool before adding the sugar.

Provided by breezermom

Categories     Breakfast

Time 1h30m

Yield 15 serving(s)

Number Of Ingredients 19

1 cup butter, softened
2 cups sugar
2 eggs
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 cups applesauce
1 (15 ounce) package raisins
1 cup pecans, chopped
1 cup brown sugar, firmly packed
1/4 cup butter
1 tablespoon butter
1/4 teaspoon salt
1/4 cup milk
1 1/2 cups powdered sugar

Steps:

  • Cake:.
  • Cream the butter (1 cup) for the cake; gradually add 2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
  • Combine flour and next 6 cake ingredients in a bowl. Add to the creamed mixture alternately with the applesauce, beginning and ending with the flour mixture. Mix after each addition,
  • Stir in raisins and pecans.
  • Pour batter into a greased and floured 13x9x2 inch baking dish. Bake at 325 degrees for 65 to 70 minutes, or until a wooden pick inserted in the center comes out clean. Let cool completely in the pan on a wire rack before frosting.
  • Frosting:.
  • Combine the brown sugar, butter, and salt in a saucepan. Bring to a boil over medium heat, stirring constantly.
  • Add milk; cook over low heat 3 minutes, stirring occasionally. Remove from heat, and let cool.
  • Add powdered sugar, and beat with a wooden spoon to spreading consistency.

Tips:

  • Use ripe, flavorful apples: This will give your applesauce cake the best flavor. If you can, use a variety of apples, such as Granny Smith, Honeycrisp, and Braeburn.
  • Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
  • Make the caramel frosting ahead of time: This will give it time to thicken and set.
  • Use a serrated knife to cut the cake: This will help to prevent the cake from crumbling.

Conclusion:

This first-prize applesauce cake with caramel frosting is a delicious and easy-to-make dessert. It's perfect for any occasion, from potlucks to birthday parties. The moist and flavorful cake is complemented perfectly by the rich and creamy caramel frosting. Follow the tips above to make sure your cake turns out perfectly every time.

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