Applesauce Almond Cake


Apple_Almond_Cake_19 (1)I lovingly refer to this cake as the “cupboard cake” because it is made of ingredients I always have stocked in my kitchen. In addition to flour, sugar and other cake basics, I always seem to have some applesauce on hand as a quick and healthy snack. I jazz up this simple cake with the easiest homemade apple caramel and decorate with sliced almonds for a beautiful presentation. It’s a great way to use your farmer owned ingredients and make a dessert that is sure to please.

Applesauce Almond Cake
Serves 6-8

1 ½ cups of all-purpose flour
1 teaspoon of baking soda
½ teaspoon of salt
1 teaspoon of ground cinnamon
1 stick of unsalted butter, at room temperature
1 cup of light brown sugar
2 tablespoons of honey
1 large egg
1 cup of unsweetened applesauce
1 cup of slivered, blanched almonds

For the caramel
1 cup of sugar
¼ cup of apple juice
1 ½ teaspoons of light corn syrup
1 cup of heavy cream
½ tablespoon of butter
¼ teaspoon of salt
1 cup of sliced almonds (for garnish)


Preheat the oven to 350?F.

Grease an eight-inch cake pan. Place a round of parchment paper in the bottom of the pan. Grease and flour the parchments and sides of the cake pan.

Apple_Almond_Cake_1In a small bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.

Apple_Almond_Cake_2In the bowl of an electric mixer, cream together the butter, sugar and honey, until fluffy for 3-5 minutes.



Apple_Almond_Cake_4Next, add the egg.

Apple_Almond_Cake_5Gradually add the flour mixture.

Apple_Almond_Cake_7-(1)Beat in the applesauce.

Apple_Almond_Cake_8Fold in the slivered almonds.

Apple_Almond_Cake_9Pour the batter into the prepared pan and transfer to the oven.

Apple_Almond_Cake_10Bake the cake for 30 – 40 minutes, check at 30. To test for doneness, insert a toothpick. If it comes out clean, the cake is finished baking.

Now, let’s make the caramel!

Apple_Almond_Cake_11Place the sugar, apple juice, and corn syrup in a small saucepan over medium to low heat.

Apple_Almond_Cake_12Cook until the sugar has dissolved and the mixture is bubbling. Do not stir, but you can swirl the pan.

Apple_Almond_Cake_13Continue to cook the sugar mixture until it turns a light amber color. This will happen quickly.

Apple_Almond_Cake_15 (1)Add the butter and cream. Whisk until the cream is fully incorporated.

Apple_Almond_Cake_16 (1)Cook on medium heat for another 5 minutes to thicken the caramel sauce.

Apple_Almond_Cake_17-(1)Turn off the heat and transfer the caramel to a heatproof bowl. Place in the refrigerator and chill for 20 – 30 minutes to thicken more.

Apple_Almond_Cake_18 (1)Once the cake is cooled. Remove from pan and place on a serving plate. Pour caramel on top and sprinkle with sliced almonds.

Apple_Almond_Cake_19 (1)Serve immediately and enjoy!




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