Desserts
Applesauce Cake
Description
This healthy applesauce cake with cream cheese frosting is moist, easy to make, and bursting with warm spices, nuts, and bourbon raisins.
Ingredients
- ¾ cup golden raisins
- 2 tablespoons bourbon (or apple juice or orange juice)
- 1 cup all-purpose flour
- 1 cup whole wheat flour or white whole wheat flour or 1 cup, plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup (1 stick) unsalted butter softened to room temperature
- ½ cup packed light brown sugar
- ½ cup honey
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 ½ cups unsweetened applesauce
- ¾ cup pecans or walnuts toasted and chopped (optional)
- 5 ounces cream cheese softened to room temperature
- 3 tablespoons unsalted butter softened
- 1 teaspoon bourbon or milk
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch kosher salt
- 1 ½ cups powdered sugar
Directions
- Preheat oven to 350 degrees F with rack in middle. Grease an 8- or 9-inch square cake pan or 8-inch round cake pan with butter or nonstick spray and line the bottom with parchment paper.
- In a small bowl, place the raisins and bourbon. Cover and heat in the microwave for 30 seconds (or you can heat on a small saucepan on the stove). Set aside to cool for at least 15 minutes.
- In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt, cinnamon, nutmeg, and cloves.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, honey, and vanilla on high speed until the mixture is pale and fluffy, about 2 to 3 minutes, stopping to scrape down the bowl once or twice as needed.
- Add the eggs, one at a time, beating after each addition until fully incorporated. The batter will look curdled, which is absolutely fine.
- Beat in the applesauce, stopping as soon as it is combined.
- Reduce the mixer speed to low and gradually add the flour, stopping as soon as it disappears.
- By hand with a rubber spatula, fold in the raisins with their liquid and the pecans.
- Scrape into the prepared pan and smooth the top. Bake for 32 to 38 minutes, until golden brown on top and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let cool in the pan for 15 minutes.
- With a dull knife, loosen the edges of the cake from the pan, then unmold it and place it on the rack, dome-side up, to finish cooling completely. (I like to invert from the pan onto a plate, then re-invert it back onto the cooling rack). Let cool completely.
- Make the frosting: In the bowl of a standing mixer fitted with the paddle attachment, place the cream cheese, butter, bourbon, vanilla, cinnamon, and salt. Beat on medium speed until smooth. Reduce the mixer speed to low, then slowly add the powdered sugar. Once the sugar has been incorporated, stop and scrape down the sides, then beat a bit more, until combined and creamy. Spread over the top of the cooled cake (I leave the sides bare). Enjoy!
