Magically Moist Apple Cake with Butter Rum Raisin Glaze
Prep time
Cook time
Total time
This apple cake magically stays moist and fresh even after you freeze and defrost it. A slice of this apple cake paired with a cup of coffee, tea or cold glass of milk makes the perfect snack or dessert.
Recipe type: Dessert
Serves: 1
  • 3½ cups all-purpose flour
  • 1 tbsp baking powder
  • 2 tsps baking soda
  • 2 tbsps ground cinnamon
  • ½ tsp salt
  • ¾ cup coconut oil heated in microwave to a liquid
  • ⅓ cup vegetable oil
  • 1 cup brown sugar lightly packed
  • 2 cups spiced apple sauce see recipe in blog post above
  • 1 tbsp pure vanilla extract
  • 1 cup homemade or store-bought caramel
  • 3 large eggs room temp
  • 1½ cups buttermilk see quick recipe in blog post
  • 1 tablespoon whipping cream
  • Butter Rum Raisin Glaze
  • 1 can condensed milk
  • 1 cup raisins
  • ⅓ cup warm water
  • 2-4 drops of butter rum extract
  1. Pre-heat oven to 350 degrees
  2. Grease a 9x11 cake pan and 6 large muffin pan or 2- 9 inch cake pans
  3. This recipe will make a 9x11 cake AND 6 large muffins both baked for 30-40 minutes or until a toothpick comes out clean.
  4. In a measuring cup add your buttermilk and to that add 2 tablespoons of white vinegar. Let it sit for about 10-20 minutes or until curdled. Stir and you're ready to use it.
  5. If you're making homemade caramel see recipe link in post for Ree Drummonds easy caramel sauce which makes 1.5 cups of caramel although you only need 1 cup for this recipe. You can use the rest as topping if you'd like. Otherwise store-bought caramel is fine.
  6. Sift together the flour, baking powder, baking soda and salt in a mixing bowl
  7. In your stand mixer add the coconut oil, vegetable oil, brown sugar and mix together
  8. Add in the homemade apple sauce which you can have sweetened or unsweetened but keep in mind the recipe is sweet already
  9. Add in the caramel, vanilla extract and mix for about 50 seconds
  10. Add in your eggs one at a time until combined
  11. Add in the buttermilk and whipping cream then mix until combined
  12. Little at a time add in your dry mixture that you sifted earlier until combined
  13. Pour into your cake pan and muffin pan or round pans
  14. Bake at 350 degrees for 30-35 minutes. I like to check on my cakes around the 25 minute mark and again at 5 minute intervals.
  15. Once it comes from the oven poke holes with a skewer on top of the cake and pour your warmed can of condensed milk over the top, sprinkle with the butter rum raisins and add a bit of cinnamon if you like.
  16. Cool then cut into squares, add whipping cream on top, more caramel sauce or eat it as is!
Recipe by Canadian Budget Binder at