Description
This Caramel Spice Cake is a moist, flavorful dessert that balances warm spices like cinnamon, nutmeg, and ginger with a rich caramel sauce. The use of unsweetened applesauce keeps the cake moist while reducing the oil content, making it a slightly healthier treat without sacrificing taste. Perfect for cozy gatherings or an indulgent weekend dessert.
Ingredients
Scale
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 tablespoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
Wet Ingredients
- 0.75 cups unsweetened applesauce
- 0.5 cups granulated sugar
- 0.5 cups brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups vegetable oil
Additional
- 1 cup caramel sauce (store-bought or homemade)
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined. This will create a well-spiced base for the cake batter.
- Mix the Wet Ingredients: In a separate bowl, combine the unsweetened applesauce, granulated sugar, brown sugar, eggs, vanilla extract, and vegetable oil. Beat these together until the mixture is smooth and slightly fluffy, ensuring that the sugars start to dissolve into the wet base.
- Combine and Bake: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing. Pour the batter into a greased or parchment-lined cake pan. Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until a toothpick inserted into the center comes out clean. Once baked and cooled, pour the caramel sauce generously over the cake before serving.
Notes
- For a deeper caramel flavor, consider making homemade caramel sauce using brown sugar and butter.
- Ensure not to overmix the batter to keep the cake tender and light.
- You can substitute vegetable oil with melted coconut oil for a subtle twist in flavor.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs beautifully with whipped cream or vanilla ice cream for added indulgence.
