"First off, of course, you have to bake the cake: Cream together sugar and butter, then add in the applesauce. After mixing in the dry ingredients (plus golden raisins and pecans, for good measure), the cake batter gets poured into a Bundt mold and baked for a whopping 90 minutes. Although that feels like a long time, cakes baked in a Bundt mold often need longer than a sheet cake or cupcakes."
"While the cake is cooling, you make the caramel icing. The caramel-flavored base comes from butter, cream, and brown sugar, and once it comes to a beautifully golden boil, you remove it from the heat and add in powdered sugar and a bit of salt for flavor. My advice is to wait until the cake is ready for icing to make the frosting. Because of its caramel base, the icing is finicky and hardens quickly."
"Like I said, I'm not a fan of pumpkin pie for its flavors or its textures. This cake, on the other hand, is full of beautiful fall flavors and a pleasing, moist texture that keeps for days on the counter. I loved the cake on its own - it tastes like a healthy-ish coffee cake that could be enjoyed in the morning - but the icing is truly the star in this recipe. It takes what could otherwise be"
Applesauce cake is baked in a Bundt pan with golden raisins and pecans folded into the batter, requiring about 90 minutes of baking. The caramel icing is made from butter, cream, and brown sugar brought to a golden boil, then finished with powdered sugar and a pinch of salt. The icing should be made just before glazing because it firms up quickly. The cake yields a moist, coffee-cake–like texture that stays fresh for days at room temperature. The caramel icing elevates the cake, turning a simple baked good into a celebratory dessert.
Read at Apartment Therapy
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