4 years ago

Apple Harvest Cake with Caramel Sauce

A classic fall dessert from the original The Best of Byerly’s cookbook. Delicious spiced applesauce cake dotted with crunchy walnuts and topped with a rich caramel sauce.

18-24 servings
Preparation time: 30 minutes
Bake time: 50-60 minutes, plus cooling time

1 (8-ounce) package chopped dates
½ cup apple juice
1 ½ cups firmly packed brown sugar
¾ cup butter
2 ½ cups unsweetened applesauce
2 eggs
3 cups flour
1 tablespoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 cup chopped walnuts
L&B Sea Salt Caramel Ice Cream Topping, for serving


  1. In a small saucepan, combine dates and apple juice; bring to a boil. Cool.
  2. Heat oven to 350 F.
  3. In large mixing bowl, beat brown sugar and butter until light and fluffy.
  4. Beat in applesauce and eggs.
  5. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg and cloves; gradually stir into applesauce mixture.
  6. Stir in date mixture and walnuts until well blended.
  7. Pour batter into greased and floured 12-cup Bundt cake pan. Bake until wooden pick inserted in center of cake comes out clean (50-60 minutes).
  8. Cool cake in pan on a wire rack for 30 minutes. Invert onto wire rack and allow to cool completely.
  9. To serve: Drizzle warm L&B Sea Salt Caramel Ice Cream Topping over each piece.