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Salted Caramel Applesauce Cake

Salted Caramel Applesauce Cake


    • 1/3 cup butter, softened
    • 1 tsp vanilla extract
    • 3/4 cups granulated sugar
    • 3/4 cups brown sugar
    • 1 large egg
    • 1 1/4 cups applesauce
    • 1 1/2 tsp cinnamon
    • pinch salt
    • 1 1/2 cups flour
    • 3/4 tsp baking powder
    • 3/4 tsp baking soda
    • 1 14 oz can sweetened condensed milk
    • 3/4 cup brown sugar, firmly packed
    • 1/2 cup butter
    • 1 1/2 tsp vanilla extract
    • Salt for sprinkling (I've used a pretty pink Himalayan as well as a Icelandic Black Lava Salt, but any flavourful salt will work)



  • Preheat oven to 350 F and prepare a 9" springform pan with parchment for bottom and greased sides.
  • Whisk together flour, baking powder, baking soda, salt and cinnamon.
  • Cream the vanilla, almond extract, butter, sugars until light and fluffy. Add the egg and beat until well mixed.
  • Mix in the applesauce.
  • Stir in the dry ingredients until just mixed and pour into prepared springform..
  • Bake for 40 minutes or until a toothpick comes away clean. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
  • This cake freezes well when well wrapped.
  • In a saucepan, bring the sweetened condensed milk, brown sugar and butter to a boil over medium heat.
  • Stir constantly and allow to boil for 3-5 minutes. It should be like a thick pudding. It should also be noted that cooking sugar is REALLLLLLY HOT!
  • Drizzle over the cake and sprinkle with salt.
  • Serve extra caramel sauce on the side for those who may want a bit more... they all will!