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Caramel Applesauce Cake w/Spelt Flour


3 cups spelt flour*
2 teaspoons Clabber Girl Baking Powder
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 eggs, beaten
1 1/4 cup sugar
3/4 cup oil
1 1/2 cups unsweetened applesauce
1 cup raisins
Caramel Sauce
1 cup brown sugar, packed (either light or dark)
1/2 cup butter
1/4 cup milk
1 1/4 cups walnuts


Set a rack in the upper third of the oven and preheat to 350°. Brush a 9 x 13 inch baking pan with oil or non-stick cooking spray.

For the cake:
In a large bowl, sift together the flour, baking power, baking soda, cinnamon, ginger, nutmeg and salt. Set aside.

In a separate bowl, whisk together the eggs and sugar. Whisk in the oil and applesauce. Add the liquid ingredients to the dry and blend just until combined. Fold in the raisins.

Bake in the prepared pan for about 45 to 50 minutes or until the cake springs back when pressed gently. Set on a rack to cool.

For the caramel sauce:
While the cake is baking, bring the brown sugar, butter, milk and walnuts to a boil. Boil for 2 1/2 minutes, stirring constantly, and remove from heat.

While the cake is cooling but still warm, use the tines of a fork to poke holes all over the surface. Pour the caramel sauce evenly over the cake.

Serve warm or allow to cool.

*Available in natural foods stores. This recipe was tested with whole grain spelt flour. White spelt flour is less readily available and may need an additional 1/4 to 1/2 cup to rise properly.

Recipe by Mani Niall Mix it up with Mani


My Mother often had a simple sheet cake on hand for after school snacking, quick desserts and something to go with tea for her friends. An all-in-one cake, if you will. This is a similar cake that stays fresh and moist for days when covered and can be reheated in a toaster oven. No one has to know it's made from whole grains!