Showing posts with label applesauce spice cake. Show all posts
Showing posts with label applesauce spice cake. Show all posts

Monday, October 5, 2015

Applesauce Spice Cake

September and October are busy birthday months around here. Of course, that means cake! But I'm getting a little weary of baking the same cake over and over. So this past weekend, I wondered if I could convert my favorite cupcake recipe into a cake.

It worked! Now, this is no subtle, mildly sweet European Torte. This cake is a sugar powerhouse that can stand up to any super-sweet, towering Southern spice cake. In fact, it's loaded with delicious fall flavors like cinnamon, nutmeg and a touch of cloves. It's made with applesauce, which keeps it beautifully moist. And the easy-peasy caramel frosting will have everyone asking to lick the bowl.

Krista's Applesauce Spice Cake

2 1/4 cups flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/8 teaspoon cloves

1 1/2 sticks unsalted butter (12 tablespoons) room temperature
1 1/2 cups dark brown sugar
3/4 cup regular sugar

3 large eggs (room temperature)
1 1/2 cups unsweetened applesauce
1 tablespoon vanilla

Preheat oven to 350. Prepare two 9-inch cake pans by buttering and using parchment paper on the bottoms.

In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Stir well with a fork to combine. Set aside.

Cream the butter with the sugars. Beat in the eggs one at a time. Add the flour mixture and the applesauce in thirds, alternating between them. Beat in the vanilla. Divide between the two pans. Bake 25 minutes. Cool on cake racks.

Caramel Frosting

1/2 cup heavy cream
4 tablespoons butter
1/2 cup white sugar
1/2 cup dark brown sugar

2 sticks (16 tablespoons) unsalted butter (room temperature)
4 tablespoons heavy cream
2 teaspoons vanilla
3 - 4 cups powdered sugar

Place first four ingredients in a deep microwave-safe bowl. Microwave in short bursts of 50 seconds, stirring each time until it bubbles up and is hot. Set aside to cool. Must be completely cool to make the frosting. 

Beat the butter well, scraping the sides and beating again. Add the cream and the cool caramel mixture and beat. Add the vanilla and beat. Slowly add the powdered sugar until it reaches the desired consistency.

Cover the top of one layer of the cake with frosting. Set the other layer on top of it and frost the top and sides.

Mix all the dry ingredients.
Cool on a rack.