Best 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.

CARAMEL APPLESAUCE

Steps:

• In a large bowl, toss all the apples with lemon juice, and set aside.
• Melt butter in a large skillet set over medium-high heat. Sprinkle sugar over melted butter; cook until sugar begins to brown. Add apples; cook until they turn golden brown, about 8 minutes. Stir in cinnamon and salt; remove skillet from heat.
• Place apple mixture in the bowl of a food processor; process until smooth. Store in an airtight container, refrigerated, up to 3 days. Serve warm or at room temperature.

APPLESAUCE CAKE WITH CARAMEL FROSTING

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.

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.

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.

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 APPLE JAM OR APPLESAUCE

Steps:

• Get your water boiling in your canning pot, rack tucked inside. Boil lids in another, smaller, pot, and remove to dry on a paper towel using tongs. While water is coming to a boil in your big pot with the rack, place prepared apple pulp in another large pot.
• Add pectin and bring to a full, rolling boil. (Add 1/2 teaspoon butter to reduce foaming if needed.).
• Meanwhile, get your sugars measured and ready. As soon as apple pulp and pectin are at the boil, add sugars and the 1/2 teaspoon of cinnamon all at once.
• Return to boil and keep at the full, rolling boil for one minute.
• Remove from heat and ladle immediately into clean jars. Place lids on top, screw on bands, and lower onto rack in your pot of boiling water. Cover and boil 10 minutes.

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.

RAISIN APPLESAUCE BARS & CARAMEL FROSTING

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.

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

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.

APPLESAUCE CAKE WITH CARAMEL GLAZE

Steps:

• For applesauce: Combine all the ingredients in a large pot and bring to boil over medium heat. Lower heat and simmer until apples are soft, about 15-20 minutes. Remove from heat and mash apples with a fork or potato masher. Let cool to room temperature before using.
• For cake: Preheat oven to 350 degrees F and grease a 12-cup bundt pan. In a medium bowl, sift together the flour, baking soda, salt, pepper, cinnamon, sugar and allspice. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugars until light and well combined. Add in the applesauce, oil and vanilla extract and beat until smooth. Using a rubber spatula, fold in the dry ingredients. Mix until just combined. Do not overmix. Pour batter into prepared pan and bake for 40-45 minutes or until a cake tester inserted into the center comes out clean. Let the cake cool in the pan for at least 10 minutes before turning it out. Cool completely on a wire rack.
• For Caramel Glaze: In a medium saucepan, combine the butter, sugar, heavy cream and salt and set over medium heat. Bring to a rolling boil while stirring continuously. Boil for a minute and then remove from heat. Let cool for 2-3 minutes and the gradually whisk in the powdered sugar until you have a thick glaze. The glaze should be pourable. If it's too thick, add a teaspoon or two of heavy cream to thin out. Use glaze immediately. Pour over cake as desire. Let glaze set before serving.