If you are a regular follower of my blog, you will already know that my little man turned two recently. We had a big yellow party for him the weekend before his birthday but I still couldn’t bear the thought of him not having another little celebration on his big day. I made chocolate cupcakes and lemonade cupcakes for his party so I wanted to go a different route for his birthday. My mom and I brainstormed and finally came up with applesauce spice cake. Some of his favorite snacks include applesauce and raisins so I thought it would be a fitting cake for the man of the hour.
I searched around the internet and actually had a hard time finding an applesauce spice cake recipe that sounded just right. Many of them had cocoa powder in this which just sounded a bit odd to me. I wanted a true cinnamon, clove-y cake and I found it via 52 Cupcakes. The recipe was originally for cupcakes but I wanted Noah to have a cake so I baked up some of the batter in my awesome Wilton Mini Tasty-Fill Cake Pans then I baked the remaining batter in an 8×8 pan.
The cake was super dense and moist as a spice cake should be in my opinion! And the brown sugar cream cheese frosting was incredible. It’s unbelievable so three simple ingredients can combine into such deliciousness!
And I of course had to include some photos of Noah tearing it up!
Applesauce Spice Cake with Brown Sugar Cream Cheese Frosting
recipe from Martha Stewart via 52 Cupcakes
2 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup lightly packed light brown sugar
4 large eggs, at room temperature
1 1/2 cups unsweetened apple sauce
1. Preheat oven to 350ºF. Spray 8×8 and mini pans liberally with non-stick spray.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In the bowl of an electric mixer fitted with a whisk attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl as needed. On a low speed, add applesauce and then the flour mixture, beating until just combined.
4. Fill mini pans 3/4 full with batter. Pour remaining batter in the prepared 8×8 pan. The mini cakes took about 12-15 minutes and the 8×8 took about 20-25 minutes (my oven tends to cook quicker than a lot of recipes so it may take longer than this). Once cooled, frost with Brown Sugar Cream Cheese Frosting (see below). You could fill the cakes with something but I just skipped it since it was going to be torn apart. Sprinkle frosted cakes with raisins.
Brown Sugar Cream Cheese Frosting
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup packed light-brown sugar
In the clean bowl of electric mixer, mix cream cheese with 1 stick butter and 1 cup light brown sugar on medium speed until smooth. Spread cream-cheese frosting on cupcakes. Cupcakes can be refrigerated in airtight containers up to 2 days.