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
8x8 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!
Applesauce Spice Cake with Brown
Sugar Cream Cheese Frosting
recipe from Martha Stewart via 52 Cupcakes
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
raisins, optional
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
raisins, optional
1. Preheat oven to 350ºF. Spray 8x8
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 8x8 pan. The mini cakes took
about 12-15 minutes and the 8x8 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
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.
Be encouraged!
No comments:
Post a Comment
Thank you so much for taking the time to read my blog. Your comments mean so much to me!