Ingredients
- 2 eggs
- 1 cup (250 ml) sugar
- ½ cup (125 ml) brown sugar
- 1 ½ cups (375 mL) unsweetened applesauce
- 2/3 cup (160 ml) oil (canola or sunflower)
- 1 teaspoon (5 ml) pure vanilla extract
- 2 cups (500 mL) all-purpose flour
- 1 ½ teaspoons (7.5 mL) baking soda
- 1 teaspoon (5 ml) salt
- 2 ½ teaspoon (12.5 ml) cinnamon
- 1 teaspoon (5 ml) ground ginger
- ¼ teaspoon (1 ml) ground cloves
Ingredients for the caramel glaze
- 4 tablespoons (20 ml) butter
- ½ cup (125 ml) brown sugar
- 1/3 cup (80 mL) 35% whipping cream
- 1 cup (250 ml) icing sugar
- ¼ teaspoon (1 ml) salt
Preparation
- Preheat oven to 350°F (180°C).
- Lightly coat a Bundt pan with butter and set aside.
- In a large bowl, combine the flour, baking soda, salt, cinnamon, ginger and cloves; set aside.
- In another bowl, beat the eggs with both sugars until well combined.
- Add the applesauce, oil and vanilla.
- Mix until smooth.
- Pour dry ingredients over mixture and stir using a rubber spatula or electric mixer, just until moist.
- Pour the batter evenly into the Bundt pan.
- Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.
- Remove from oven and let cool for 15 minutes before transferring onto a rack.
- To make the glaze, combine the butter, brown sugar, whipping cream, icing sugar, and salt in a small saucepan over medium heat.
- Bring it to a full rolling boil, stirring constantly.
- Boil for one minute then remove from heat.
- Drizzle the glaze over the top of the cake.
- Cut and serve.
Yield: One cake
Program Details
AGRICULTURE
Canada Agriculture and Food Museum
Program Location
At Your School
Online