National Applesauce Cake Day
This cake reminds me a lot of carrot cake – in fact, it’s essentially the same just substitute chopped apples for the carrots. Mine ran across an unfortunate incident – one half slid right off the cooling rack as I was taking it out of the oven. I ended up with a cracked layer which I thought would be easy to fix once I put all the frosting on. Not so much – the whole cake started cracking and falling apart. It was quite sad-looking. Luckily I was able to salvage a piece for a picture! But like I find myself saying a lot on here – I guess it doesn’t really matter what it looks like because it still tastes good!
Fuji Apple Spice Cake with Cream Cheese Frosting
Adapted from Bon Appetit
3 cups all-purpose flour
1 3/4 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg or ground nutmeg
1/4 teaspoon baking soda
1 1/2 cups (3 sticks) unsalted butter at room temperature, divided
1 1/4 cups sugar
3/4 cup (packed) light brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3/4 teaspoon almond extract, divided
1 1/2 cups unsweetened applesauce
2 medium Fuji or Gala apples, cored and cut into 1/3-inch cubes
1 1/2 cups finely chopped pecans (about 6 ounces), plus more for garnish
1 8-ounce package cream cheese at room temperature
Pinch of salt
3 cups powdered sugar (measured, then sifted)
- Position rack in center of oven and preheat to 350 degrees F. Butter and flour two 9-inch-diameter cake pans with 2-inch high sides. Line bottom of each pan with parchment paper round and set aside.
- Whisk first 7 ingredients (through baking soda) in medium bowl. Using an electric hand mixer, beat 2 sticks of butter in large bowl until fluffy. Add white and brown sugar and beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract and 1/4 teaspoon of almond extract.
- In 3 additions, alternate between adding flour mixture and applesauce to egg mixture, blending well after each addition. Stir in apples and 1 1/2 cups of pecans. Divide batter between cake pans.
- Bake cakes until tester inserted into center of each comes out clean, about 50 minutes. Transfer cakes to racks and cool in pans 15 minutes. Cut around pan sides to loosen cakes. Invert cakes onto racks; peel off parchment paper. Place another rack atop 1 cake and invert again so that cake is rounded side up. Repeat with second cake. Cool completely.
- Using an electric hand mixer, beat cream cheese and remaining 1 stick of butter in large bowl until smooth. Beat in remaining almond extract and pinch of salt. Gradually add powdered sugar, beating until frosting is smooth and creamy, about 2 minutes.
- Using long serrated knife, trim off rounded tops of cakes to make level; brush off any loose crumbs. Transfer 1 cake to platter, trimmed side up. Drop half of frosting (about 11/2 cups) by spoonfuls atop cake. Spread frosting evenly to edges of cake. Top with second cake, trimmed side down. Drop remaining frosting by spoonfuls onto top of cake, leaving sides of cake plain. Spread frosting to top edges of cake then sprinkle with pecans. Let cake stand at room temperature 1 hour to allow frosting to set slightly.