2 ½ cups all-purpose flour
1 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
2-3 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 cup butter softened
2 cups granulated sugar
2 eggs
2 ½ cups unsweetened applesauce
1 ½ cups chopped pecans, toasted ( for topping )
Preheat oven to 325 degrees F. Grease and flour the sides of
two 9 inch round cake pans, tapping out any excess flour, line the bottoms with parchment paper.
In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, allspice and cloves.
Using an electric mixer on medium speed, beat the butter until creamy, add the sugar and beat until light and fluffy. Add the eggs, one at a time and beat until combined.
Reduce the mixer speed to low and add the flour mixture to the bowl alternating with the applesauce. Scrape down the sides and bottom of the bowl after each addition.
Divide the batter equally between the prepared pans and tap lightly on the counter to release any air bubbles. Bake 60 – 70 minutes or until a cake tester or toothpick inserted into the center of the cake comes out clean. Transfer the pans to a wire rack and allow to cool completely.
Place one cake layer on a serving platter and spread a layer of the frosting on it. Place in refrigerator for at least 10 minutes. Top with a thin layer of caramel sauce and toasted pecans. Return it to the refrigerator for another 10 minutes.
Remove from the refrigerator and add the top cake layer and frost it and the sides of the cake. Refrigerate again before adding the last layer of caramel sauce on top. Sprinkle with toasted pecans. Refrigerate until ready to serve.
Frosting
2 sticks butter
5 cups powdered sugar
2-3 tablespoons milk
½ teaspoon vanilla extract
3/4 cup caramel
Combine all ingredients and mix well making sure the frosting is slightly stiff.
Easy Caramel Sauce Recipe
Ingredients
2 cup light brown sugar, packed ( no substitutes )
8 tablespoons unsalted butter *
1/2 teaspoon sea salt or to taste
1 cup heavy cream
1 teaspoon vanilla extract
Instructions
Combine all ingredients in a small/medium saucepan and simmer over low heat, whisking constantly or until thickened and no longer watery (10-15 min). Keep in mind it thickens more as it cools. Serve warm, at room temperature or chilled. Refrigerate in an airtight container up to 2 weeks. You can re-warm it slightly to liquify it again.
Toasted Pecans
1 1/2 cups raw pecans
1 1/2 tablespoons butter
Preheat oven to 350 degrees. In a small bowl toss the raw pecans with butter until evenly coated. Spread the pecans in a single layer on a non-stick cookie sheet or a lined baking sheet with parchment paper. Bake for 15 – 20 minutes stirring a couple of times to keep them coated with butter until aromatic. Allow to completely cool before eating. Enjoy!
My Own Little Corner 