Best 6 Caramel Applesauce Recipes

CARAMEL FROSTING APPLESAUCE CAKE

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.

APPLESAUCE CAKE WITH CARAMEL SAUCE

Steps:

• Coat slow cooker bowl with nonstick cooking spray. Place 1 long sheet of nonstick foil in bottom of slow cooker bowl, with ends hanging over handles.
• Whisk together flour, pumpkin pie spice, baking soda, baking powder and salt; set aside.
• Beat together butter and brown sugar on high speed for 1 minute. Beat in egg. Scrape down sides of bowl and, on low speed, beat in buttermilk (mixture will look curdled). Beat in applesauce. Add flour mixture to bowl and beat on low speed until combined.
• Spread batter into slow cooker. Place a clean dish towel over slow cooker then put cover on top. Cook on HIGH for 2-1/4 to 2-1/2 hours or until toothpick inserted in center comes out clean. Use foil handles to lift cake out of slow cooker. Cut into slices. Garnish with caramel sauce, whipped topping and pecans, if desired.

FIRST PRIZE APPLESAUCE CAKE WITH CARAMEL FROSTING

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.

CARAMEL APPLESAUCE BARS

Steps:

• 1. Grease a 9x13 pan. Preheat oven to 350F.
• 2. Combine flours, baking powder, baking soda, salt and cinnamon.
• 3. In a med. saucepan, melt the butter. Add the sugar and honey and whisk until smooth. Remove from heat. Whisk in the eggs, one at at time until well combined. Add the applesauce and vanilla and stir well.
• 4. Dump the dry ingredients into the pan with the wet and stir gently to combine. Spread batter in pan and bake for 20-25 min. until cake is starting to pull away from sides of pan, and toothpick tests done. Remove to rack to cool.
• 5. Make the glaze: Melt the butter, then add the remaining ingrdients. Heat and whisk until mixture comes to a boil. Reduce heat to a simmer and cook, stirring often for 5 minutes. Pour hot glaze over bars, spreading evenly with a metal spatula. Allow bars to finish cooling, then cut into squares.

CARAMEL APPLESAUCE

Steps:

• Peel, core and slice the apples into eights. Aim to keep the slices all about the same size so they cook at the same rate.
• In a large bowl, toss all the apple slices with the lemon juice and set aside.
• Melt butter in a large skilled over medium-high heat. Sprinkle sugar over melted butter and cook until sugar begins to brown.
• Add apples. Cover with lid, if desired, and cook until they turn golden brown and are soft, about 8 minutes. Stir in cinnamon and salt; remove skillet from heat.
• Place apple mixture in the bowl of a food processor; process to desired smoothness. Store in an airtight container in the refrigerator up to 3 days.
• Serve warm or at room temperature.

RAISIN APPLESAUCE BARS & CARAMEL FROSTING RECIPE - (4.1/5)

Steps:

• For bars, beat butter, brown sugar, and egg. Stir in applesauce. In a separate bowl, mix flour, baking soda, salt, and pumpkin pie spice. Gradually stir flour mixture into applesauce mixture until well combined. Stir in raisins. Spread batter into greased 8x8 pan and bake at 350 for about 20 minutes. Allow to cool. For frosting, melt butter in saucepan. Mix in milk and brown sugar. Increase heat to medium. When mixture starts to boil, continue cooking for one minute, stirring constantly. Remove from heat, cool slightly, and beat in confectioner's sugar and vanilla. Add additional milk 1/2 tablespoon at a time to reach desired consistency. Spread over cooled bars, slice, and serve.