To stay on top of the blog, I make a concerted effort to write my posts as soon as possible after making a recipe. I like to cook, photograph, and write within 24 hours. Otherwise, I get disorganized. And when I get disorganized, there’s no help for me.
I am just now starting to make sense of the mess of recipes that have been accumulating both on my computer desk and in my “drafts” folder since the end of last year. What I’m finding is that I’m lucky if I remembered to make some kind of comment, no matter how cryptic, to provide useful insight or commentary on the recipes. More often than not, I didn’t.
I’m talking about months’ worth of cooking and eating commentary, gone forever. I’ll be honest, my first inclination is to freak the hell out. But thanks to the savvy marketing of Keep Calm and Carry On, I can let the stoic British spirit be my guide. So what if I don’t have a picture, or a bit of wisdom, to append to my post. I must carry on.
So no, there is no photo available for applesauce spice cake. Besides, what you really need in order to fall in love with this cake is scratch and sniff. Sure it’s a beauty to behold but the aroma of the spices is the real show stopper.
Applesauce Spice Cake
Adapted from Smitten Kitchen
BAH Note: I made this in a 9 inch round cake pan but according to my pal Beth at 990 square, there is enough batter to make a full size bundt. Either choice you make, you can’t go wrong.
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla
- 1 stick butter, softened
- 1 cup brown sugar, packed
- 2 eggs
- 1 1 /2 cups unsweetened applesauce
Heat oven to 350 degrees and spray your cake pan with a nonstick spray that includes flour. If using a round cake pan, you can also line the bottom with a piece of parchment.
Whisk together the flour, baking powder, baking soda, salt, and spices in a medium bowl. In the work bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and vanilla until pale and fluffy, approximately 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the applesauce and mix to combine.
Reduce the mixer to low speed, add the flour, and mix until just combined.
Spread the batter into your prepared pan and bake for approximately 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 15 minutes then turn the cake out onto a rack to cool completely before frosting.
Beth’s Cream Cheese Glaze
Adapted from 990 Square
- 3 ounces cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1/8 cup confectioner’s sugar
- 1/4 cup half and half
- 1/4 teaspoon allspice
In the work bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, confectioner’s sugar, and vanilla until fluffy. Add the half and half slowly until the glaze is your desired consistency. Spread on top of your cooled cake and garnish with the allspice.