Saturday, October 12, 2013
Applesauce Spice Cake with Cream Cheese Frosting
It's mid-October and I have to accept that summer is gone, so I'm embracing Fall with this Applesauce Spice cake. This is the recipe you've been searching for if you are looking for that perfect spice cake - moist and delicious with just the right combination of spices. I haven't tried, but I bet you could change it up and add chopped apples or nuts, or substitute pumpkin puree for the applesauce. These would be a great thing to take with you to the pumpkin patch! Happy Fall!
Applesauce Spice Cake
Adapted from Today's Letters Blog
Make in a 13x9" pan, or make cupcakes, or 6" or 8" round layers
1 jar (24oz by weight) applesauce (I used homemade)
1/2 cup (4oz, 1 stick) unsalted butter, softened
2 large eggs
2 cups sugar
3/4 tsp vanilla
3 cups all-purpose flour
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp allspice
1. Preheat oven to 350 degrees F. Prepare your baking pans by lining cupcake tins with liners, or lightly greasing cake pans with Pam spray and lining the bottom with parchment and lightly spray the parchment.
2. In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg, cloves, and allspice. Set aside.
3. In a bowl of your electric mixer, beat together the butter, sugar and vanilla until fluffy. Add eggs one at a time, mixing well between additions and scraping the side of the bowl as needed.
4. Alternate adding the flour mixture and the applesauce to the egg mixture, beginning and ending with the flour mixture and mix until all the ingredients are incorporated.
5. Pour batter into pans and bake for the times listed below or until a toothpick inserted a the center of the cake comes out clean.
13x9" pan - about 50 minutes
6" or 8" round layers - about 30 minutes
cupcakes - about 20 minutes
6. Cool completely before icing with your favorite cream cheese icing or maple glaze.
Labels: Cakes and cupcakes