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.


  1. The Applesauce Spice Cake sounds so good! Thank you for the recipe.

  2. Yum. I love spice cake so I'll definitely have to try this one!

    1. I think it's a nice change. Hope you like it, Joyce!

  3. OOhhhh, that looks like a keeper Krista! and I'm not even a fan of spice cake.

    1. It's not really your kind of cake, Lucy! But sugar lovers will go for it!

  4. Arrgggh! I want that frosting--right now! For breakfast! Lovely color in the cake, too.

    1. You know, that's a tempting thought . . .

  5. This is really pretty. The picture of the slice is beautifully done.
    And, yes, the frosting is sinfully good sounding!

  6.!! Thanks for this recipe!

  7. Just say the word "caramel" and I love it already!

    1. I'm a pushover for caramel, too, Celia!

  8. The icing looks yummy!! (My favorite part of any cake!!!)

  9. Replies
    1. I love those fall flavors, Elaine.

  10. Spice and applesauce a favs. Can't wait to try this. Thanks

    1. Not Really? ROFL! That's a cute name. Hope you like, it Della!