This is the Caramel Draped Applesauce Pear cake that I made for Sunday Dinner. I actually made two of them on Saturday; I am taking one to a funeral luncheon today. The cake has a drippy, gooey, yummy caramel sauce which covers a spicy cake. I had seen a cake made using the Nordic Ware Harvest Basket pan (sometimes called Fancy Marianne) pan on a Foodie Friday entry. Soon after that, I found the pan on clearance; you can use any cake pan and then adjust the cooking time. I used the recipe included on the back of the cake pan, with a few alterations. I like that the cake itself is made with vegetable oil I know some of my family members were hoping for cake for breakfast; sorry, it's all gone.
Recipes for Applesauce Pear Cake Draped in Caramel
Cake Recipe and Instructions
1 fresh pear, peeled, chopped and mashed -- I used the equivalent with a canned pear.
1/2 cup applesauce
1 cup white sugar
3/4 cup packed brown sugar
1/2 chopped pecans
1 cup vegetable oil
3 cups all-purposed flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon rum extract
Note: I didn't have any rum, so I made the cake more of a spice cake. I added 1 teaspoon of cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg.
Preheat oven to 350 degrees. Grease and flour pan. I use Baker's Joy with detailed Nordic Ware pans and have no problem with the cake releasing from the pan. In large bowl, combine all cake ingredients; blend two minutes on medium speed, scraping bowl often. Pour batter into prepared pan. Bake about 40 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan; invert onto cooling rack.
Caramel Sauce Recipe and Directions
1/2 cup heavy whipping cream
1/2 cup butter
1/2 cup dark brown sugar
1/2 cup sugar
1 teaspoon rum extract (I omitted)
Combine all sauce ingredients in heavy saucepan. Bring to a boil over medium heat, whisking occasionally. Cover and continue to boil for 1 minute. Uncover and boil for 3 to 4 minutes without stirring. Cool slightly before drizzling over warm cake. Serve cake warm or cooled with seasonal fruit and whipped cream. We served the cake cold but with the warm yummy, drippy caramel. We didn't serve with fruit or whipped cream, but I am sure it would have been great with some sliced pears. The basket cake pan I used was designed to hold fruit on the top.
Thank you for dropping by Red Couch Recipes today! I know you will love this cake.
Posted with the following:
Just Something I Whipped Up Monday,Made By You Monday, Market Yourself Monday, Days of Thanksgiving, Take-A-Look Tuesday, Show and Tell, Strut Yourself Thursday, Foodie Friday, I'm Lovin' It, Feature Yourself Friday, Tickled Pink, Weekend Wrapup