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Desserts
Apple and cranberry cake with apple caramel and salted butter
Portions:
48Preparation:
15 minutesCooking:
45 minutesIngredients
Cake:
- 850 g all-purpose flour (8 ½ cups )
- 60 ml (4 tablespoons) baking powder
- 20 ml (4 teaspoons) soda
- 10 ml (2 teaspoons) salt
- 20 ml (4 teaspoons) cinnamon
- 10 ml (2 teaspoons) ground cloves
- 1 kg (1 bag) Maison Caron old-fashioned applesauce
- 200 g (1/2 lb) sweet dried cranberries
- 500 ml (2 cups) vegetable oil
- 750 g (3 cups) white sugar
- 125 ml (1/2 cup) water
- 9 medium eggs
Apple caramel:
- 500 ml (2 cups) sugar
- 500 ml (2 cups) brown sugar
- 15 ml (1 tablespoon) water
- 250 ml (1 cup) salted butter
- 250 ml (1 cup) Maison Caron old-fashioned applesauce
Preparation
Preparation (cake)
- Preheat oven to 150°C (300°F).
- Mix all dry ingredients except sugar. Set aside for later use.
- In a separate bowl, combine compote, cranberries, oil, sugar, water and eggs.
- Add the dry ingredients to the liquid mixture. Mix well.
- Pour into an oiled 2" insert (12 x 22). Bake for about 45 minutes.
- Once out of the oven, cover with plastic wrap and cool completely (this helps keep the cake moist).
Preparation (caramel)
- Cook sugar, brown sugar and water to 115°C.
- Whisk in butter until melted, then add applesauce.
- Pour 30 ml of warm caramel over each portion of cake.
Recipe by : Ivann Charron