Ingredients (~12 Servings)
For the Cake
- 1 cup (2 sticks) unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 2 cups unsweetened applesauce
- 3 large eggs
- 2 tsp pure vanilla extract
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp kosher salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
For the Frosting
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tbsp pure maple syrup
- 1/2 tsp pure vanilla extract
- 1/4 tsp ground cinnamon
To Brown the Butter
In a small saucepan on medium to low heat, melt the butter. After some time and stirring, when it begins to foam, watch for the milk solids to begin to turn a light brown color on the bottom of the pan. At this time, you will also notice a nutty scent.
This process can take approximately 5-8 minutes, and be vigilant during this time as it can easily turn from browned butter to burnt butter.
To stop the cooking process, pour the browned butter immediately into a heatproof bowl. Allow to cool for a few minutes while preparing other ingredients.
Making the Cake Batter
Preheat the oven to 350 degrees. Coat a 9×13 inch baking pan with grease and use parchment paper to line two sides of the pan to make removing the cake later easier.
In a medium-sized bowl, whisk together flour, baking powder, salt, and cinnamon, ginger, and ground cloves.
In a large bowl, whisk together cooled browned butter with granulated sugar and dark brown sugar until incorporated. Mix in eggs, one at a time, mixing very well after each addition. Then whisk in vanilla, and applesauce until completely smooth.
Add the dry ingredients to the wet ingredients and mix just until all dry ingredients are incorporated. (Do not overmix. It is okay to see a few small lumps.)
Baking the Cake
Evenly spread the batter into the prepared cake pan using a spatula.
Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. The top when lightly pressed down should spring back.
Allow the cake to cool completely in the pan on a wire rack before frosting.
Making the Frosting
In the bowl of a stand mixer fitted with a paddle attachment, or mixing by hand in a large bowl, combine softened cream cheese and butter to make a smooth and creamy mixture.
With the mixer on low, gradually add the powdered sugar and mix until it is all incorporated. Then add maple syrup, vanilla, and cinnamon.
Increase the speed of the mixer to medium-high and mix for approximately 2-3 minutes until frosting is light and fluffy.
Frost and Serve
Once the cake has cooled completely, frost the top of the cake evenly.
Slice the cake and serve. The cake will remain fresh in an airtight container for up to one week when refrigerated. Enjoy!
Applesauce Cake with Maple Cream Cheese Frosting
Ingredients
For the Cake
- 1 cup unsalted butter 2 sticks
- 3/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 2 cups unsweetened applesauce
- 3 large eggs
- 2 tsp pure vanilla extract
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp kosher salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
For the Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter 1 stick, softened
- 1 1/2 cups powdered sugar
- 2 tbsp pure maple syrup
- 1/2 tsp pure vanilla extract
- 1/4 tsp ground cinnamon
Instructions
- Brown butter in saucepan over medium-low heat until golden and nutty, about 5-8 minutes. Transfer to bowl to cool.
- Preheat oven to 350°F. Grease 9×13 pan and line with parchment paper.
- Whisk flour, baking powder, salt, cinnamon, ginger, and cloves in medium bowl.
- Mix cooled brown butter, sugars, eggs, vanilla, and applesauce in large bowl until smooth.
- Fold dry ingredients into wet ingredients until just combined.
- Pour batter into prepared pan and bake 30-35 minutes until toothpick comes out clean.
- Cool completely on wire rack.
- Beat cream cheese and butter until smooth. Add powdered sugar gradually, then mix in maple syrup, vanilla, and cinnamon. Beat 2-3 minutes until fluffy.
- Spread frosting over cooled cake.
