Recipe: Applesauce Cake with Goat’s Milk Caramel Drizzle

Another deliciously successful experiment straight out of the Fat Toad Farm Test Kitchen!  This cake is an insanely moist, not-too-sweet slice of apple season perfection.  (Plus the spices will make your whole house smell like heaven.)  Order your own jar of our new Limited Edition Irish Whiskey Cream Goat’s Milk Caramel and get baking!

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon cardamom
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 large eggs
  • 1 cup raw cane sugar
  • 1/2 cup brown sugar, packed
  • 1 1/2 cups applesauce
  • 2/3 cup vegetable oil
  • 1 teaspoon vanilla

For the caramel drizzle:

  • 8oz jar Irish Whiskey Cream Fat Toad Farm Goat’s Milk Caramel, room temperature

Directions:

  1.  Pre-heat oven to 350 degrees and butter a 12-cup Bundt pan. Sift together flour, baking soda, salt, pepper and spices, set aside. In a large mixing bowl or standing mixer, beat together the eggs and both sugars until smooth. Mix in the applesauce, oil and vanilla.
  2. Fold in the dry ingredients slowly, being careful not to over-mix. Pour the batter into the prepared Bundt pan and bake for about 45 minutes, until a toothpick or knife inserted in the center of the cake comes out clean. Allow cake to cool for 10-15 minutes before turning it out on a rack.  Allow cake to cool completely.
  3. Just before serving, pour desired amount of Fat Toad Farm Goat’s Milk Caramel sauce around the top of the Bundt cake, allowing caramel to drip down the sides. Serve. Enjoy.

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