I love the smells of ‘Fall Flavorful’!Spices, and I LOVE baking in the fall. Cinnamon, Nutmeg, Cloves- so reminiscent of the Fall baking my mom did when I was a child. With my schedule I also love recipes that are easy to make, BURSTING with Fall Flavors, and CRAZY DELICIOUS! So, I have combined several recipes, played around with them, added my own touches and finally stirred them up with enthusiasm, and created a WONDERFUL Fall dessert that you will want to make for years to come! Crock-pot Applesauce and Walnut Cake with Caramel Sauce! YUMMO!
I love the ease of using my crock-pot. There is nothing like starting a recipe in your crock-pot and then coming home to the smells of something wonderful that is waiting for you and welcoming you home! So this recipe is easy, fall flavorful, and soon to be a family favorite!
Ingredients Needed:
Crock-pot
Parchment Paper
2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1 1/2 tsp round ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/8 tsp kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
1 cup unsweetened applesauce
1 tsp vanilla
1 cup chopped walnuts
2 Granny Smith Apples cored and chopped
Confectioners’ sugar and ice cream, for serving
Recipe Preparation
Place a 15-in. piece of parchment paper in the bowl of a 5- to 6-qt slow cooker, letting the excess come up the sides. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
Using an electric mixer, beat the butter, granulated sugar and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then the applesauce and vanilla (the mixture will look curdled). Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated.
Add in the chopped walnuts and chopped apples
Transfer the batter to the prepared slow cooker and cook, covered, until set and a wooden pick inserted in the center comes out clean, 3 hours on high.
Holding the parchment, transfer the cake to a rack and let cool for at about 15 minutes.
CARAMEL SAUCE:
1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter
1/2 c. whipping cream
Bring to boil. Serve over slices of cake. Top with Confectioners Sugar. If desired, serve with Vanilla Ice Cream on the side.
I hope you are getting hungry for this yummy, delish, FALL FAB dessert! SO easy, SO sweet, SO FALL! Get your apron on! Pull out your whisks and bowls, and get your cooking groove on! You will Have Happy Tummies in your home!
Living, Loving, and Laughing my way through Fall!
Patti
