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Cook time: 55 minutes. Servings: 12. Ingredients. Cake. 1½ cups granulated sugar. ¾ cup canola oil. ¾ cup unsweetened applesauce. ¾ cup prepared caramel sauce, plus more for serving. 3 large eggs, room temperature. 3¾ cups all-purpose flour. 1 tablespoon baking powder. 1½ teaspoons baking soda. 1 teaspoon ground cinnamon. ½ teaspoon kosher salt.
- Hot Spiced Apple-Pear Cider
By Paula Deen JUMP TO RECIPE. 11 reviews • 0 questions....
- Mom's Apple Pie
Pour apple mixture into pie pan and add your 2 tablespoons...
- Vanilla Ice Cream
By Paula Deen JUMP TO RECIPE. 24 reviews • 1 questions. Cold...
- Hot Spiced Apple-Pear Cider
Caramel Apple Spice Cake. Applesauce and fresh Honeycrisp apples add extra moisture and fresh flavor to this apple-cinnamon cake. Save Recipe Print.
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This decadent Caramel Apple Spice Cake from Paula Deen’s Southern Baking is the perfect autumn treat. Get more fabulous baked good recipes to enjoy by ordering your copy of this new cookbook today!
The fall apple harvest this year is plentiful, and so is Paula’s collection of delicious apple recipes. We’re sharing just a few of our favorites, including a homemade Caramel Apple Spice Cake, a savory Apple-Stuffed Pork Loin, and a Caramel Apple Cheesecake recipe that is out of this world.
- Ingredients
- How to Make Sausage Stuffing
- Make-Ahead and Storage Instructions
- Can I Use A Different Type of Sausage?
- More Thanksgiving Recipes
- More Holiday Side Dish Recipes
Italian sausage: We prefer mild or sweet Italian sausage and I like to look for the packages where the sausage is not already in casings, just to make my life easier.Crusty, day-old bread: The quality of your bread will make a big difference in your stuffing. I love making this with a loaf of my no-knead artisan bread(you can leave out the roasted garlic and ro...Granny Smith apple: A chopped up apple adds a surprising and delightful sweetness that balances the other flavors.Dried cranberries:We love the chewy tart bursts of flavor of dried cranberries in this dish!Crumble and cook the sausage in a large pan until browned and no longer pink inside. Transfer to a plate and set aside.Melt the butter and saute the onions, celery, and apples until they soften. Add the garlic during the last 30 seconds or so.In a large bowl, combine the cubed bread, cooked sausage, onions, celery, garlic, and apples, dried cranberries, herbs, and salt and pepper.Beat the eggs and add the eggs and chicken broth to the stuffing mixture. Gently toss until everything is thoroughly moistened. The bread will absorb the liquid and should be very moist but not soggy.This stuffing can be made a few days in advance and kept in the fridge, then reheated under foil for 15 to 20 minutes in a 350 degree F oven until hot all the way through. Or you could always cook the sausage, onions, celery, and apples a day or two in advance, and keep them in an airtight container in the fridge so you aren't storing the whole pan...
Absolutely! We prefer mild or sweet Italian sausage, but if you like it spicy, then by all means use the spicy version. Or you could use breakfast sausage for a different but also delicious flavor profile.
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- Side Dish
Sage, parsley, sausage, and fresh apples give this dressing lots of yummy flavor. Sausage-Apple Dressing Serves: 10 to 12 servings Ingredients 1 tablespoon vegetable oil 1 (16-ounce) package breakfast sausage 1 cup diced yellow onion ¼ cup chopped fresh sage 1 clove garlic, minced 10 cups torn day-old white bread (about 1 [16-ounce] loaf) 1½
A classic country style bread-and-sausage stuffing with a mushroom gravy.
