185 minutes
A moist and flavorful spiced applesauce cake topped with rich caramel pecan frosting.
cups
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
Ground Nutmeg
teaspoons
Ground Cloves
teaspoons
cups
Unsalted Butter, melted and cooled slightly
tablespoons
Light brown sugar, packed
cups
Eggs, large
each
tablespoons
Light brown sugar, packed
cups
tablespoons
cups
teaspoons
Confectioners’ Sugar, sifted
cups
teaspoons
Pecans, toasted and chopped
cups
1. Prepare Oven and Pan
Begin by adjusting your oven rack to the middle position and preheating it to 350 degrees Fahrenheit. Spray a 13x9-inch baking pan with vegetable oil spray to ensure the cake doesn't stick.
2. Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, table salt, ground ginger, ground nutmeg, and ground cloves. This mixture will provide the cake with its warm and inviting spice profile.
3. Mix Wet Ingredients
In a large bowl, whisk together the applesauce, melted butter, light brown sugar, eggs, and vanilla extract. The applesauce not only adds moisture but also a subtle sweetness that complements the spices.
4. Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Be careful not to overmix to keep the cake tender.
5. Transfer and Bake
Pour the batter into the prepared baking pan and smooth the top with a rubber spatula. Bake for 30-35 minutes, rotating the pan halfway through to ensure even baking. The cake is ready when a toothpick inserted in the center comes out clean. This step is crucial as it ensures the cake is evenly baked and perfectly moist.
6. Cool the Cake
Once baked, transfer the pan to a wire rack and let the cake cool completely, which will take about 2 hours. Cooling is essential to ensure that the frosting sets properly later on.
7. Prepare the Caramel Pecan Frosting
While the cake cools, combine the light brown sugar, unsalted butter, heavy cream, and table salt in a medium saucepan over medium heat. Cook, whisking occasionally, until the mixture thickens and large bubbles burst on the surface, about 3-4 minutes. This forms the base of your caramel frosting.
8. Cool and Finish the Frosting
Remove the saucepan from the heat and allow the mixture to cool for about 10 minutes. Then, whisk in the sifted confectioners' sugar and vanilla extract until smooth. This step ensures the frosting is creamy and spreadable.
9. Ice the Cake
Once the cake has cooled, spread the frosting evenly over the top using a spatula. Sprinkle the toasted and chopped pecans over the frosting for a delightful crunch and nutty flavor that complements the caramel.
Replace applesauce with pumpkin puree and adjust the spices accordingly, especially cinnamon and pumpkin pie spice.
Swap out caramel for cream cheese frosting to complement the spiced cake.
Use mashed bananas instead of applesauce, add nuts to the batter, and top with cream cheese frosting.
Incorporate grated carrots into the batter, add nuts, and use a cream cheese frosting.
Mix in cocoa powder and pair with a coffee-flavored frosting for a chocolatey and spicy cake.
Ensure all your ingredients are at room temperature to achieve a uniform texture. Do not overmix the batter; mix just until the ingredients are combined to keep the cake tender.
Opt for unsweetened, organic applesauce to control the sugar level and obtain a pure apple flavor. Choose fresh spices rather than those that have been sitting in your pantry for a long time. Freshly ground cinnamon and nutmeg make a noticeable difference.
Allow the cake to cool completely before frosting. A warm cake can melt your frosting and ruin the texture you worked hard to achieve.
Grease and flour your cake pan, or use parchment paper for an easy release after baking. This ensures your cake comes out clean and maintains its shape.
When making caramel, use a heavy-bottomed pan to ensure even heat distribution, and keep a close eye on the color – it should reach a deep amber, but not so dark that it tastes burnt. If you're not comfortable making caramel from scratch, you can use a high-quality store-bought caramel, but homemade will always give a superior flavor.
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