Applesauce Spice Cake
This Applesauce Spice Cake is packed with warm, aromatic spices, filled with a thick apple filling and finished with a cinnamon cream cheese frosting and caramel drizzle.
Equipment
- 2 8" Cake Pans round pans
- Hand Mixer or
- Bowls, measuring cups and spoons
- 1 Saucepan
- 1 Pastry bag
Ingredients
Apple Filling
- 5 Medium Apples Use Granny Smith, Honey Crisp, Gala, etc...
- 1 Cup Brown sugar Use light or dark brown sugar
- 1 ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- 3 Tablespoons Butter Unsalted
- 3 Tablespoons Water Cold
- 3 Tablespoons Cornstarch
Applesauce Spice Cake
- 3 Cups All Purpose Flour
- 1 Tablespoon Baking Powder
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- ½ teaspoon Ground cloves
- ¼ teaspoon Ground nutmeg
- ½ teaspoon Salt
- 2 Cups Granulated Sugar
- 1 Cup Applesauce Unsweetened
- ⅔ Cup Vegetable or Canola Oil
- ⅔ Cup Whole Milk Room Temperature
Cinnamon Cream Cheese Frosting
- 2 Cups Cream cheese Full-fat, room temperature
- ½ Cup Unsalted butter Softened
- 6 Cups Powdered sugar
- 1 teaspoon Ground cinnamon Add an extra teaspoon if you want a more intense cinnamon flavor.
- 1 Tablespoon Milk May substitute with water
Instructions
Apple Filling
- Pour cold water into a small bowl with the cornstarch. Whisk until no lumps remain. Set aside
- Peel, core and chop apples ¼" cubes.
- Place apples, brown sugar, butter, salt and cinnamon in a saucepan. Begin heating over medium heat.
- Continue to heat until sugar melts and mixture comes to a low boil.
- Whisk the cornstarch/water mixture one more time and pour into the saucepan, stirring constantly.
- Continue to heat on medium heat until the apples softened and the mixture thickens (approximately 5 minutes). Stir often.
- Remove from heat and transfer to a storage container. Allow to cool to room temperature, place a lid on the storage container and place in the refrigerator.
Applesauce Spice Cake
- Preheat oven to 350℉
- Prepare two 8-inch cake pans by lining with parchment paper or coating with baking spray
- Combine flour, cinnamon, ginger, cloves, nutmeg, salt and baking powder in a bowl.
- Add sugar and applesauce to a large bowl or the bowl of a stand mixer. Mix on medium speed for approximately 2 minutes.
- Add one-third of the flour mixture and mix on low speed until incorporated. Add one-half of the milk and vegetable oil and mix until incorporated. Add another third of the flour mixture and mix till smooth. Add the remaining oil and milk and mix till smooth. Finally, add the remaining flour mixture and mix until smooth.
- Divide the batter equally between the two 8" pans.
- Bake for 35 - 40 minutes at 350℉, or until a toothpick inserted in the center of the cake comes out clean.
- Place pans on a wire rack and allow to cool completely before unmolding.
Cinnamon Cream Cheese Frosting
- Place softened cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment (a hand mixer may also be used).
- Mix cream cheese and butter on medium speed until no lumps remain.
- Add powdered sugar, ground cinnamon and milk. Begin mixing on low speed and gradually increase speed to medium-high. Continue to mix for 3 to 4 minutes.
Cake Assembly
- Slice domes off of the two 8" cakes.
- Cut each cake into two layers (you will have 4 layers of cake).
- Place one layer of cake on a serving dish.
- Using the cream cheese frosting, pipe a dam around the circumference of the cake layer. This ensures the apple filling does not ooze out of the sides of the cake.
- Add a few scoops of apple filling in the middle of the dam. Spread evenly with an offset spatula.
- Add a second layer of cake over the first layer. Create a dam, add the apple filling and spread evenly.
- Add third layer of cake over the second layer. Create a dam, add the apple filling and spread evenly.
- Place fourth layer of cake over the third layer.
- Frost sides and top of the cake with cinnamon cream cheese frosting. If desired, drizzle caramel sauce down the sides of the cake and sprinkle granola on the edges.
Notes
Storage: place the cake in an airtight container and store in the refrigerator for up to 3 days. When ready to serve, remove from the refrigerator approximately 1 hour before serving.
Nutrition
Calories: 701kcalCarbohydrates: 97gProtein: 7gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 60mgSodium: 363mgPotassium: 237mgFiber: 3gSugar: 65gVitamin A: 818IUVitamin C: 4mgCalcium: 158mgIron: 2mg
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