Applesauce Spice Cake With Brown Sugar Icing

The aroma of apples and warm spices always takes me back to my grandmother’s kitchen. Every fall, she would bake an applesauce cake, its comforting scent filling the entire house. It wasn’t just a dessert; it was a hug in cake form, a reminder of cozy evenings spent by the fireplace, sharing stories and laughter. This recipe captures that same warmth and comforting flavor, with an extra touch of indulgence from the rich brown sugar icing.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 12
• Yield: 1 cake
• Dietary Type: Not specified in the original recipe

Ingredients

Cake:

• ¾ cup butter, softened
• 1 ½ cups brown sugar, packed
• 3 eggs
• 1 teaspoon vanilla
• 3 cups all-purpose flour
• 2 ¼ teaspoons baking powder
• 1 teaspoon salt
• ¾ teaspoon baking soda
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• 1 ½ cups unsweetened applesauce
• ⅓ cup buttermilk

Icing:

• ⅓ cup butter
• ⅔ cup brown sugar, packed
• 2 tablespoons corn syrup
• 2 tablespoons milk
• ½ teaspoon vanilla
• 1 ½ cups icing sugar, sifted

Equipment Needed

• 9″ x 13″ cake pan
• Parchment paper
• Large mixing bowl
• Electric mixer
• Whisk
• Saucepan
• Wooden spoon

Instructions

1. Preheat your oven to 350°F (175°C). Prepare your 9″ x 13″ cake pan by greasing it thoroughly. Then, line the bottom of the pan with a sheet of parchment paper. This will ensure the cake releases easily after baking. Set aside the prepared pan.

2. In a large mixing bowl, combine the ¾ cup of softened butter and 1 ½ cups of packed brown sugar. Using an electric mixer, beat the ingredients together until the mixture is light and fluffy. This step is crucial for creating a tender crumb.

3. Add the 3 eggs to the butter and sugar mixture, one at a time. Beat well after each addition, ensuring that each egg is fully incorporated before adding the next.

4. Stir in 1 teaspoon of vanilla extract.

5. In a separate bowl, prepare the dry ingredients. Whisk together 3 cups of all-purpose flour, 2 ¼ teaspoons of baking powder, 1 teaspoon of salt, ¾ teaspoon of baking soda, ¾ teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground allspice, and ¼ teaspoon of ground nutmeg. This ensures the spices are evenly distributed throughout the cake.

6. Gradually add the dry ingredients to the wet ingredients, alternating with the applesauce and buttermilk. Begin and end with the dry ingredients, making three additions of the dry mixture and two of the wet. Be sure to mix until just combined; overmixing can lead to a tough cake. The proportions are: dry, applesauce, dry, buttermilk, dry.

7. Pour the batter into the prepared cake pan and spread it evenly.

8. Bake in the center of the preheated oven for approximately 35 minutes, or until a cake tester (toothpick) inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 30 minutes.

9. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack. Allow the cake to cool completely before frosting.

10. While the cake is cooling, prepare the icing. In a saucepan over medium heat, melt ⅓ cup of butter.

11. Add ⅔ cup of packed brown sugar and 2 tablespoons of corn syrup to the melted butter. Bring the mixture to a boil, stirring constantly with a wooden spoon, until the ingredients are just blended, about 1 minute.

12. Remove the saucepan from the heat. Using a wooden spoon, stir in 2 tablespoons of milk and ½ teaspoon of vanilla extract.

13. Gradually beat in 1 ½ cups of sifted icing sugar, using a wooden spoon, until the icing is smooth and spreadable. Allow the icing to cool for about 1 minute before spreading. This slight cooling will help the icing thicken slightly, making it easier to apply.

14. Spread the icing over the top of the cooled cake, extending it just to the edges and allowing it to drizzle slightly down the sides.

Expert Tips & Tricks

• For an extra moist cake, consider adding a ¼ cup of vegetable oil to the batter along with the softened butter.
• To enhance the spice flavor, toast the ground spices in a dry skillet over medium heat for a few minutes before adding them to the flour mixture. Be careful not to burn them.
• If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
• To prevent the brown sugar icing from being too thin, ensure that it is cooled slightly before spreading it on the cake.

Serving & Storage Suggestions

Serve this Applesauce Spice Cake at room temperature. It’s delicious on its own, or you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream. Leftover cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, you can freeze the cake, well-wrapped, for up to 2 months. Thaw the cake in the refrigerator overnight before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	516.8 kcal	Not Specified
Calories from Fat	164 g	32%
Total Fat	18.3 g	28%
Saturated Fat	11.1 g	55%
Cholesterol	91.2 mg	30%
Sodium	525.8 mg	21%
Total Carbohydrate	84.7 g	28%
Dietary Fiber	1.3 g	5%
Sugars	57.5 g	229%
Protein	5.4 g	10%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may also need to add a binder like xanthan gum to improve the texture.
• Dairy-Free: Replace the butter with a plant-based butter alternative and use a non-dairy milk like almond or soy milk instead of buttermilk.
• Nutty Twist: Add ½ cup of chopped walnuts or pecans to the batter for added texture and flavor.
• Apple Variety: Use different varieties of applesauce for unique flavor profiles. Experiment with spiced applesauce or a blend of different apple varieties.

FAQs (Frequently Asked Questions)

Q: Can I use regular sugar instead of brown sugar in the cake?
A: While you can, the brown sugar adds a distinct molasses flavor and moisture to the cake. If you substitute, the flavor and texture will be slightly different.

Q: Can I make this cake ahead of time?
A: Absolutely! The cake can be baked a day in advance and stored, tightly wrapped, at room temperature. Frost it just before serving.

Q: How do I prevent the cake from sticking to the pan?
A: Greasing the pan thoroughly and lining the bottom with parchment paper is crucial. Make sure to grease all the corners and edges well.

Q: Can I freeze the applesauce cake?
A: Yes, you can freeze the cake, but it’s best to freeze it unfrosted. Wrap it tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before frosting.

Q: My icing is too thick/thin. What can I do?
A: If the icing is too thick, add a tablespoon of milk at a time until you reach the desired consistency. If it’s too thin, add a bit more sifted icing sugar.

Final Thoughts

I truly hope you’ll give this Applesauce Spice Cake a try. It’s more than just a recipe; it’s a slice of comfort, a reminder of simpler times, and a celebration of the flavors of fall. Don’t hesitate to experiment with the variations and make it your own. And if you do bake this cake, I’d love to hear about your experience! Share your photos and feedback, and perhaps pair it with a warm cup of spiced apple cider for the ultimate autumn treat.