Applesauce Spice Cake with Brown Butter Cream Cheese Frosting

Photo by Lynette T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake:

  • 2

    cups all-purpose flour

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 2

    teaspoons ground cinnamon

  • 1

    teaspoon ground ginger

  • 1/4

    teaspoon allspice

  • 1

    stick unsalted butter, browned

  • 1

    cup brown sugar

  • 1

    teaspoon vanilla extract

  • 2

    large eggs

  • 1 1/2

    cups unsweetened applesauce

  • Frosting:

  • 1

    stick unsalted butter, browned

  • 3

    ounces cream cheese, soft

  • 1/2

    teaspoon vanilla extract

  • 1 1/4

    cup powdered sugar

  • pinch of salt

Directions

To brown the butter: I did each stick separately, since I made the cake a several hours before the frosting. You could do them together and divide evenly in half. Place butter in a small skillet and melt over medium-low heat until the butter becomes foamy, continue to heat until foam subsides and milk solids begin to brown at the bottom of the pan. The solids will become a toffee-colored-brown and smell intensely like toffee and toasted nuts. Remove from heat and pour into a bowl and set aside to cool to room temperature. Butter should be cooled, but still liquid. Preheat the oven to 350*F. Butter and line an 8x8inch baking pan with parchment paper. I like to leave and overhang on two of the sides, secured with small, metal binder clips. In a bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice. In a large mixing bowl whisk together browned, cooled butter with the brown sugar and vanilla. Beat in the eggs one at a time, scraping the bowl between each, until completely incorporated. Whisk in the applesauce. Finally, using a rubber spatula, fold in the dry ingredients until just combined. Scrape the batter into the prepared pan, smooth the top, and bake in the center of the oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and cool on a rack for 15 minutes before removing from the pan and cooling completely. Frost once the cake is completely cooled. To make the frosting: Beginning on low speed, using an electric mixer (hand or stand), beat together the browned butter and softened cream cheese. Add the vanilla, salt, and powdered sugar. Beat until completely combined and spread evenly over the cooled cake.

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