Irresistible Caramel Sauce

by Michele Pesula Kuegler | November 19th, 2012 | Desserts, Recipes

Last week I wrote about a very delicious apple cake that I had made.  It truly was enjoyable on its own.  Without sauce, the cake was tender and had a nice mix of apples and pecans in each slice.  It was tasty enough that I would want to have leftovers the next day.  However, once the caramel sauce was added, the cake was hard to ignore.  Eating one slice wasn’t enough.

The addition of the caramel sauce added not only sweetness but also an additional moistness to the cake.  This glazed cake could no longer be a breakfast treat; it now was 100% dessert.  Although it was sweeter with the sauce, it wasn’t overwhelming. It actually was addictive.  I wasn’t the only one who felt this way.  I watched as others scraped every last bit of sauce off their plates.

The sauce is simple to make and requires only three ingredients.  If you are looking for a dessert cake that embraces sweetness and fall in one bit, be sure to give the cake and sauce recipes a try.


Irresistible Caramel Sauce


  1. 4 Tb. unsalted butter
  2. 3/4 cup light brown sugar
  3. 1/4 cup heavy cream
  1. Dice butter and place cubes into a small pot.  Add sugar and heavy cream. 
  2. Place over medium heat, stirring until mixture boils.  Boil for three minutes, stirring occasionally, until sauce is thickened slightly.
  3. Place warm cake on serving plate, and poke many holes into top of the cake using a toothpick. 
  4. Pour sauce slowly over the cake, allowing time for some of the sauce to be absorbed. 
  5. (Caramel will drip down the sides, which is why the cake needs to be on its serving plate.)
  6. Allow sauce and cake to cool for 15 minutes before serving.
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