Brown Butter Applesauce Yogurt Cake with Butterscotch Sauce

close up view of moist apple yogurt cake with butterscotch drizzle.

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Brown Butter Applesauce Yogurt Cake with Butterscotch Sauce

This one-bowl apple yogurt cake is deceptively simple. The secret is to use just the right balance of ingredients and spices. Every bite is soft, moist, and full of real apple flavor, and the homemade butterscotch sauce takes it over the top!

Prep Time:20

Cook Time:1

Total Time:1 20

Equipment

1 large mixing bowl
dough whisk
10-cup bundt pan

Ingredients

For the cake

2 cups brown sugar
1 cup applesauce
1 cup Greek yogurt
1/4 cup apple cider vinegar or apple cider
2 Tbs cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp allspice
3 eggs room temperature
1/2 cup browned butter cooled slightly
1 1/2 tsp kosher salt
2 1/2 tsp vanilla extract
1 Tbs baking powder
3 cups all purpose flour
1 large apple peeled and finely diced

For the butterscotch sauce

1/3 cup brown sugar
3 Tbs butter
1/2 cup heavy cream
Pinch kosher salt
1 tsp vanilla extract

Instructions

Make the Yogurt Apple Bundt Cake

Preheat oven to 350F. Prepare a 10 cup bundt pan or ring mold by brushing evenly with oil and coating with flour. Tap out any excess flour.
In a large bowl, combine the wet ingredients and whisk thoroughly.
2 cups brown sugar, 1 cup applesauce, 1 cup Greek yogurt, 1/4 cup apple cider vinegar, 2 Tbs cinnamon, 1/2 tsp nutmeg, 1/2 tsp cloves, 1/2 tsp allspice, 3 eggs, 1/2 cup browned butter, 2 1/2 tsp vanilla extract
Add the dry ingredients to the bowl and whisk just until combined.
1 1/2 tsp kosher salt, 1 Tbs baking powder, 3 cups all purpose flour
Fold in the diced apple and scrape into the prepared bundt pan.
1 large apple
Bake for 55-60 minutes or until a toothpick inserted into the middle comes out clean. Mine usually take a solid hour.
Remove cake from the oven and cool for at least half an hour before removing from the pan. Once the cake is cool, start preparing the butterscotch sauce.

Make the Butterscotch Sauce

In a medium saucepan over medium low heat, warm brown sugar for about 4-5 minutes. The goal isn't to melt the sugar; simply to warm it up.
1/3 cup brown sugar
Add the butter and stir to combine. The mixture will begin to bubble up at this time, which is good. We want to dissolve the sugar crystals and this process will help do that. Continue cooking for about 5-8 minutes.
3 Tbs butter
Add half of the heavy cream and stir to combine. The mixture will begin to spit and bubble quickly, so be aware. Once the cream is stirred in, add the remaining cream and let the mixture continue cooking for 5-10 minutes.
You aren't cooking to thicken the sauce, simply to remove any sugar crystals. The butterscotch will still be runny at this point and should have a caramel-like color. Focus more on what it looks like, not following specific times.
1/2 cup heavy cream
Remove the butterscotch sauce from the heat and whisk in the vanilla and salt. Allow the sauce to cool until it reaches room temperature and visibly thickens.
Pinch kosher salt, 1 tsp vanilla extract
Pour the butterscotch over the cake, allowing it to spill down the sides. Slice and serve!

Nutrition

Course: Dessert

Cuisine: American

Keyword: applesauce bundt cake, applesauce cake, greek yogurt apple cake

Servings: slices

Calories: 227kcal