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
Brown the Butter
In a small saucepan over medium-low heat, melt the butter. Continue to cook, stirring occasionally, until the butter foams, and then the milk solids at the bottom of the pan turn a light brown color. The butter will have a nutty aroma.
This process takes ~5-8 minutes. Watch it closely, as browned butter can quickly become burnt butter.
Immediately pour the browned butter into a heatproof bowl to stop the cooking process. Let it cool for a few minutes while you prepare the other ingredients.
Prepare the Cake Batter
Preheat your oven to 350°F. Grease a 9×13 inch baking pan and line it with parchment paper, leaving an overhang on two sides to easily lift the cake out later.
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, ginger, and cloves.
In a separate large bowl, whisk together the cooled browned butter, granulated sugar, and dark brown sugar. Add the eggs, one at a time, whisking well after each addition. Then, whisk in the vanilla extract and applesauce until the mixture is smooth.
Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix; a few small lumps are okay.
Bake the Cake
Pour the batter into the prepared pan and use a spatula to spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should spring back when lightly touched.
Let the cake cool completely in the pan on a wire rack before frosting.
Make the Frosting
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened cream cheese and butter together until smooth and creamy.
With the mixer on low, gradually add the powdered sugar and mix until fully incorporated. Then, add the maple syrup, vanilla extract, and cinnamon.
Increase the speed to medium-high and beat for ~2-3 minutes, until the frosting is light and fluffy.
Frost and Serve
Once the cake is completely cool, spread the frosting evenly over the top.
Slice and serve. The cake can be stored in an airtight container in the refrigerator for up to a week.
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.
