Email to Linda       

Applesauce Spice Cake with Cinnamon Browned Butter Frosting

Source of Recipe

I adapted from a Pillsbury recipe booklet Sept. 2006


Recipe Introduction

This is a really tasty cake and super easy to make, too. This got even better on day 2 or 3. And it kept well for almost a week, so it's a great make-ahead recipe.

List of Ingredients

Cake:
2 1/4 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons cinnamon
freshly grated nutmeg to taste and pinch of ground ginger -- (optional, my additions)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/3 cups applesauce -- (I used the natural unsweetened kind)
1/3 cup oil
2 large eggs
1 to 2 teaspoons real vanilla -- (my addition)
1 cooking apple -- peeled and chopped

Frosting:
4 Tablespoons REAL butter -- (do not substitute anything else!)
3 cups powdered sugar -- (recipe called for 4 cups)
1/4 teaspoon cinnamon
1 teaspoon vanilla
apple juice or milk -- (recipe called for 6-8 Tablespoons and I don't remember how much I used)


Recipe

Preheat oven to 350 degrees. Grease 9x13 pan.

In a large bowl, mix flour, sugar, cinnamon, baking powder, baking soda, and salt.

In a smaller bowl mix applesauce, oil, eggs, and vanilla. Add to flour mixture and beat on low speed of electric mixer until moistened. Beat 2 minutes on med/high speed (scraping down the sides as needed). Stir in chopped apple.

Pour into pan and bake 28-38 minutes or until it tests done with a toothpick. Cool about 1 hour.

For frosting: Heat butter in small saucepan over medium heat until light golden brown, stirring frequently. (Once the butter begins to brown, it quickly progresses to burned. As soon as the butter begins to turn a golden color, remove the pan from the heat. The heat of the metal pan will continue to brown the butter.) Remove from heat and cool 2-3 minutes.

In a large bowl, add powdered sugar, cinnamon, vanilla, browned butter, and some of the apple juice or milk. Beat with a mixer, gradually adding enough apple juice or milk, to get to the desired consistency. Immediately spread over cooled cake (frosting sets up quickly).

15 servings
380 calories/serving
9 grams fat/serving

Notes: Recipe also called for 1/2 cup raisins but I didn't add those.