Yup! The leaves are changing their colors, even falling off the trees already and although the temperatures have been staying steady in the 70 degree mid-range, it looks like rain today and a high of 50 degrees for Saturday…therefore, the degree countdown begins.
blah…..*Dreary* (am I right?)
More Apple-icious recipes that will make the doctor stay away, try these tasty yums…
And because this cake is so moist, it will last more days than the usual cake. In fact, on the 3rd day, it is still as fresh as it was baked the first day. It can even last a week, but I really doubt you’re going to have a chance to sample it by then, because I’m 100% sure, it’s going to get gobbled down by whomever is in your home, guaranteed!! 🙂
Are you Autumn inspired? Happy Baking!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 stick unsalted butter softened
- 1 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 1/2 cups unsweetened applesauce
- Optional: 1/2 cup walnuts and/or 1/2 cup raisins
- 5 oz cream cheese softened
- 3 tablespoons unsalted butter softened
- 1/4 teaspoon pure vanilla extract
- 1 cup confectioners sugar
- 1/2 teaspoon cinnamon
Preheat oven to 350°F and butter an 8- or 9-inch square cake pan. (I used 9 inch pan)
Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Beat softened butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes.
Add eggs 1 at a time, beating well after each addition, then beat in applesauce.
At low speed, mix in flour mixture until just combined, then stir in walnuts or raisins if using.
Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 35-40 minutes.
Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate.
Re-invert cake onto a rack to cool completely.
Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy.
Slowly add in confectioners sugar and cinnamon into cream cheese mixture, then beat at medium speed until incorporated.
Spread frosting over top of cooled cake.
Keep frosted cake in fridge.
If you would like to make these into cupcakes, bake for 15 minutes at 350 degrees and double the frosting if you want to frost them generously.
If baking the cake in advance, you can wrap it and freeze it until the day you need it. Leave it out to defrost and frost it up to a day in advance.