Applesauce Cake with Salted Caramel Icing‏
Serves 12
A heavenly way to celebrate the end of the apple season.
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
  1. 275g plain white flour
  2. 1 1/2 tsp bicarbonate of soda
  3. 1 tsp baking powder
  4. A good pinch of sea salt
  5. 225g caster or brown sugar
  6. 1 tbsp spices*
  7. 300g unsweetened applesauce** or finely grated fresh apples
  8. 4 tbsp butter, melted
  9. 100ml apple juice
  10. 2 eggs, whisked
  1. Heat over to 180C/Gas 4.
  2. Mix flour, bicarbonate of soda, baking powder, salt, sugar and spices. Tip in all the remaining ingredients. Whisk till smooth.
  3. Rub a large loaf tin [approx 28cm x 14cm] or a round or square pan with a thin film of oil or butter, fully coating inside base and sizes. Dust with flour. Tip out any excess flour. This exercise keeps your cake from sticking.
  4. Pour the mixture in. Bake in the middle shelf, in the centre of the oven for 45 minutes. Turn the oven off but keep the cake in for an extra 15 minutes as it'll continue to cook in the residual heat (without further cooking the top).
  5. Cool a little before removing from the tin. Cool fully before icing or slicing.
  6. *I vary this according to mood. One of my favourite combos is 1 tsp ground cardamom, 1 tsp ground cinnamon and seeds from 1/2 vanilla pod or 1 tsp vanilla essence.
**Homemade Applesauce
  1. Simply peel and finely dice your apples. Sprinkle with just a little water to give them moisture (about 1 tbsp for every apple) and simmer in a saucepan until mashably tender. Alternatively, core your apples, make a 1cm deep cut around the circumference (to prevent them from bursting from their skins) and roast in a 200C/Gas 6 oven until fully tender. Pop the top skin off and scoop out your sauce. You’ll need about 5 apples to make enough sauce for this cake.
Salted Caramel Icing
  1. 50g softened butter
  2. 100g brown sugar
  3. 50ml milk or cream
  4. A few good pinches of sea salt
  5. 125g icing sugar
  6. In a large saucepan, melt butter and brown sugar together until all the sugar is dissolved. Take off heat.
  7. Swirl in the cream and a pinch of sea salt. Sift in the icing sugar. Swirl through. Whip with hand mixer or whisk and a strong arm until smooth and quite thick. If it's too thick, trickle in a little more milk/cream. Spread over your cake. Finish the icing with a sprinkling of sea salt over the top.
Crystal Palace Food Market