Applesauce Cake with Caramel Cream Sauce

2 c pecans chopped
2 1/2 c all-purpose flour
2 tbsps all-purpose flour
1 tbsp cinnamon
1 tsp nutmeg
1/4 tsp salt
2 c applesauce
2 tsps baking soda
3/4 c butter softened
2 c sugar
1 c whipping cream
2 tbsps brown sugar

Preheat oven to 350. Grease and lightly flour a 9 x 13 inch pan and set aside. Finely chop nuts, then toss with 2 tablespoons of the flour (you may omit the nuts).

Thoroughly mix remaining 2 1/2 cups of flour with the cinnamon, nutmeg and salt in a medium sized bowl and set aside. Heat applesauce in a small sauce pan over medium heat until hot. Stir in baking soda (at this point the applesauce will bubble up and turn brown, but don't worry about it) and set aside. Cream butter and sugar in a large bowl until throughly combined. Beat in warm applesauce mixture. Gradually add flour mixture, mixing just until blended. Stir in nuts until well distributed in the batter. Turn batter into prepared pan. Bake for 40 minutes or until cake begins to pull away from the pan. Cool cake in pan or on a wire rack. Cut into squares.

Caramel Cream Sauce
to make sauce combine the whipping cream and the brown sugar in a large bowl. Let stand for 10 minutes to dissolve sugar. Beat with an electric mixer at high speed until soft peeks form when beaters are lifted. Chill until ready to serve.


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