I love this cake for fall. The smell reminds me of Thanksgiving, Christmas and apple pie all rolled into one. Plus it’s topped with a slightly aggressive layer of cream cheese frosting which never hurts.
Applesauce Spice Cake
- 2 1/2 cups all-purpose flour, sifted
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 4 large eggs
- 1 cup granulated sugar
- 1/3 cup dark brown sugar
- 3 Tbsp molasses
- 1/2 cup canola oil
- 1 cup unsweetened applesauce
- 1 cup milk
- 1 teaspoon vanilla extract
Preheat oven to 350°F/180°C. Grease an 9×13-inch pan.
In a large bowl sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a medium bowl whisk eggs, granulated sugar, and brown sugar until well combined for about a minute. Add oil and whisk until combined. Add applesauce, buttermilk, and vanilla extract and mix until well combined. Pour the mixture into the flour mixture and mix as little as possible, just until combined and smooth.
Pour the batter into prepared pan. Bake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.
Cream Cheese Frosting
- 8 oz. cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 2 to 2 1/2 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- pinch of salt
Beat cream cheese and butter until smooth and creamy, 1-2 minutes. Add 2 cups of icing sugar, vanilla extract, and salt, and beat on low speed for 30 seconds, then on high speed for 1-2 minutes until smooth and fluffy. If you want a thicker frosting, add a bit more sugar.
Remove the cake from the pan and ice the top with frosting.