I know, I know, it’s January already! I know everyone places New Year’s Resolutions for all sorts of things, but a common one is healthy eating.
But, it’s still winter, and winter demands cozy, warm, delicious desserts! When it’s cold outside, I don’t want a salad, I want a warm bowl of soup and a slice of pie to finish it off!
This cake is oozing with cozy comfort! There is nothing better than a slice of this cake cuddled under a blanket by a fire!
This recipe is one my mom used to make for me when I was younger! She loved to look through recipes and found this one for me. I loved it so much that I requested it as my birthday cake flavor for a couple of years in a row! It uses a box cake mix which is such a quick fix and honestly, a pantry staple for me! Combined with applesauce, pumpkin pie spice, and a dollop of whipped cream and this cake goes to the next level of deliciousness.
Recently, I had the idea of adding a caramel drizzle to the cake. Let me tell you, that might have been the best idea I’ve had so far this year. Obviously, caramel and apple are the best of friends, but it adds a beautiful warmth to a very light cake.
If you are trying to eat a little bit lighter, I would omit the caramel sauce and the whipped cream, and you have a healthier cake option for when you need a sweet fix!
I did drizzle the caramel over the cake but it did make it a little bit harder to cut because everything was so soft and sticky. My suggestion would be to let the caramel set for a few minutes before you cut into it or just drizzle the caramel after the cake has been cut!
1 box of Angel Food Cake mix
1 cup of water
2/3 cup of unsweetened applesauce
1 teaspoon of cinnamon
1/2 teaspoon of pumpkin pie spice
1 14-ounce can of sweetened condensed milk
3/4 cup of light brown sugar
2 tablespoons of butter
1 teaspoon of vanilla
Chopped pecans, for garnish
Whipped cream, for garnish
In a large bowl, combine cake mix and water. Using a mixer, mix on low speed for 30 seconds. Then whip on medium speed for another minute. Add in the spices and applesauce. Slowly fold to combine. Then pour the mixture into an ungreased angel food cake pan, bundt pan, or loaf pan. Be sure to leave enough room at the top for the cake to rise! I’d leave about two inches or so. Bake in a 350-degree oven for about 30-45 minutes, or until a toothpick comes out clean.
When the cake is done, immediately invert the cake and allow it to cool for one hour. If you’re using a loaf pan, set it on its side!
To make the caramel glaze, combine brown sugar and sweetened condensed milk in a small saucepan on medium heat. Let the mixture come to a slow boil, takes about 10 minutes, stirring continuously. Then I reduce the heat and let the mixture simmer for another five minutes. Remove from heat, add in butter and vanilla. Stir everything together until the butter is fully melted.
Then drizzle the caramel sauce over the cake. The caramel sauce will firm up slightly as it cools.
Garnish with chopped pecans and a dollop of whipped cream.
This cake is cozy comfort all wrapped up into one delicious slice of cake. The cake is airy and light with just enough cinnamon flavor that pairs perfectly with the buttery richness of the caramel. The pecans may be just a garnish but they add a wonderful crunch that offsets all the smoothness of the cake and caramel. I am so in love with this cake! If you’re looking for some added coziness to survive the cold winter, this cake will do the trick!