Applesauce Spice Cake with Brown Butter Cream Cheese Frosting
Yield: 15servings
Prep Time: 45 minutesmins
Cook Time: 35 minutesmins
Total Time: 1 hourhr20 minutesmins
Ingredients
Applesauce Cake:
2 ½cups(355g)all-purpose flour
1tablespoonground cinnamon
2teaspoonsbaking powder
1teaspoonbaking soda
1teaspoonsalt
½teaspoonground ginger
½teaspoonground nutmeg
¼teaspoonground allspice
2cups(500g)unsweetened applesauce
2large(100g)eggs
¾cup(146g)neutral-flavored oil
⅔cup(142g)granulated sugar
⅔cup(142g)packed light brown sugar
1tablespoonvanilla extract
Brown Butter Cream Cheese Frosting:
6tablespoons(77g)salted butter
3ounces(85g)cream cheese, softened to room temperature
3cups(342g)powdered sugar
2teaspoonsvanilla extract
2 to 3tablespoonsmilk or cream
1cup(120g)toasted pecans, optional
Instructions
Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch metal baking pan and set aside. (If using a glass pan, reduce the oven temperature to 325 degrees F.)
For the cake, in a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and allspice.
In a medium bowl, whisk together the applesauce, eggs, oil, granulated sugar, brown sugar and vanilla until smooth.
Add the wet ingredients to the dry ingredients and mix until just combined and no dry streaks remain. Don't over mix.
Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cake cool completely in the pan.
For the frosting, place the butter in a light-colored skillet or pan over medium heat. As it continues to cook, it will foam and sizzle. Once melted, the butter will begin to foam and sizzle around the edges. Stir occasionally with a silicone spatula to keep it from burning. As it cooks, the butter solids will begin to brown and it will smell caramelly and nutty. Watch closely so it doesn't burn. Once the solids are golden brown, immediately remove the pan from the heat and pour the butter into a medium bowl to stop the cooking.
Let the butter cool until room temperature and sludgy in consistency, 20-30 minutes.
Using an electric handheld mixer (or transfer the butter to the bowl of an electric stand mixer fitted with the paddle attachment), add the softened cream cheese to the butter and mix until well-combined. It will look curdled; that's ok. Add one cup of the powdered sugar and mix until mostly combined.
Add the vanilla, two tablespoons of milk or cream and mix.
Gradually add the remaining powdered sugar while mixing on medium-low speed, scraping down the sides of the bowl as needed. Add additional milk or cream to adjust the consistency, if needed. Mix for 1 to 2 minutes until very thick and creamy.
Spread the frosting evenly over the cooled cake. Sprinkle with toasted pecans, if desired. Cut into squares and serve at room temperature or chilled.
Notes
Applesauce: the recipe calls for unsweetened applesauce. If using sweetened applesauce, you'll likely want to adjust the sugar in the cake to compensate for the extra sweetness.