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Applesauce Cake With Butterscotch Sauce

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  • Author: Julie
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


A vintage applesauce cake recipe with a butterscotch sauce drizzle that brings back happy memories, while making new ones too.



For the Cake

  • 1 3/4 cups cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 nutmeg
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg beaten
  • 1 package (8 ounce) pitted chopped dates (could substitute raisins or dried currants)
  • 1/2 cup pecans chopped
  • 1 cup hot applesauce

For the Butterscotch Sauce

  • 1/4 cup butter
  • 1/2 cup packed light or dark brown sugar
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract


For the Cake

  1. Preheat oven to 350 degrees.
  2. Measure out cake flour, baking soda, salt, cinnamon, cloves, and nutmeg into a large bowl and sift three times.
  3. Cream butter with an electric mixer until fluffy.
  4. Add sugar and cream together.
  5. Add egg and mix.
  6. Add pecans and dates. Mix to combine.
  7. Alternate adding a little bit of the sifted flour and spices with a little bit of applesauce, starting and ending with the applesauce. Mix until just combined each time you add.
  8. Pour ingredients into a buttered and floured tube cake pan.
  9. Bake for 50-60 minutes. Mine was done right at 50 minutes when I tested it with a toothpick into the center.
  10. Allow the pan to cool for 10-15 minutes before loosening the edges with a knife and inverting cake to a cooling rack.
  11. Tastes best served warm with butterscotch sauce and vanilla ice cream.

For the Butterscotch

  1. In a small saucepan, melt butter on medium heat. Add brown sugar, heavy cream and salt. Bring the sauce to a low boil and keep it boiling for 7 minutes, stirring occasionally.
  2. Remove from heat. Add vanilla extract and stir to combine.
  3. This sauce will thicken slightly as it cools, and will thicken significantly if refrigerated. Pours best at room temperature.


Butterscotch Sauce adapted slightly from Smitten Kitchen