Super Moist Spice Cake
Serves 12 (9×13-inch cake)
A tender oil-and-applesauce spice cake with shredded apple, topped with a tangy brown butter cream cheese frosting.
| prepPreheat oven to 350°F / 175°C | |||||
| prepGrease a 9×13-inch pan | |||||
| 313 g all-purpose flour | Whisk dry ingredients | Combine, fold in apple | Bake 350°F / 175°C, 38-40 min | Cool completely | Frost cake, sprinkle, chill 30 min |
| 2 tsp baking powder | |||||
| 1 tsp baking soda | |||||
| 1/2 tsp salt | |||||
| 1 1/2 tsp ground cinnamon | |||||
| 1 tsp ground ginger | |||||
| 1/2 tsp ground nutmeg | |||||
| 1/2 tsp ground cloves | |||||
| 240 ml vegetable oil | Whisk wet ingredients | ||||
| 350 g packed brown sugar | |||||
| 240 g unsweetened applesauce | |||||
| 4 large eggs, room temperature | |||||
| 2 tsp vanilla extract (for the cake) | |||||
| 21 g unsulphured molasses (optional) | |||||
| 150 g shredded apple | |||||
| 56 g unsalted butter, sliced | Brown butter, chill until solid | Beat butter, cream cheese | Beat in sugar, vanilla, salt | ||
| 226 g full-fat cream cheese, softened | |||||
| 300 g confectioners' sugar | |||||
| 1 tsp vanilla extract (for the frosting) | |||||
| pinch of salt (for the frosting) | |||||
| ground cinnamon or nutmeg, to garnish (optional) | |||||
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