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Pioneer Woman Applesauce Cake

Pioneer Woman Applesauce Cake - recipe card
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A moist, tender spice cake enriched with applesauce and finished with a creamy brown sugar cream cheese frosting. This rustic dessert delivers deep cinnamon and nutmeg warmth with each bite, perfect for fall baking or cozy gatherings.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened applesauce, at room temperature
  • 1/2 cup whole milk, at room temperature
  • For the frosting:
  • 4 oz cream cheese, softened to room temperature
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup firmly packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup powdered sugar, sifted

Instructions

  1. Preheat oven to 350°F (177°C). Grease an 8-inch square baking pan with butter or nonstick spray, then dust with flour, tapping out the excess. For best release, line the bottom with parchment paper. This cake is delicate due to its high moisture content, so proper pan preparation is crucial.
  2. In a medium mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon kosher salt. Whisk thoroughly to aerate and distribute leaveners evenly; this ensures a light, even crumb.
  3. In a large mixing bowl, using a hand mixer or stand mixer fitted with the paddle attachment, cream together 1/2 cup softened unsalted butter, 3/4 cup packed light brown sugar, and 1/4 cup granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl once during mixing. Proper creaming incorporates air, which helps the cake rise.
  4. Add 1 large egg and 1 teaspoon vanilla extract to the butter-sugar mixture. Beat on medium speed until fully combined, about 30 seconds, scraping the bowl as needed. The egg should be at room temperature to emulsify smoothly into the fat without curdling.
  5. In a small bowl or liquid measuring cup, stir together 1 cup unsweetened applesauce and 1/2 cup whole milk. The applesauce adds moisture and natural sweetness; whole milk contributes tenderness and structure via its fat and protein.
  6. With the mixer on low speed, add the dry ingredients in three additions, alternating with the applesauce-milk mixture in two additions, beginning and ending with the dry ingredients. Mix each addition until just combined — about 10 seconds per addition — and stop the mixer to scrape the bowl once more. Overmixing develops gluten and will make the cake tough.
  7. Pour the batter into the prepared pan and spread into an even layer using an offset spatula. The batter will be fairly thick. Bake on the middle rack of the preheated oven for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The cake should be golden brown and spring back lightly when touched.
  8. Let the cake cool in the pan on a wire rack for 15 minutes. Then run a thin knife around the edges, invert onto the rack, and remove the parchment. Allow to cool completely to room temperature before frosting, about 1 hour. Frosting a warm cake will cause the frosting to melt and slide off.
  9. For the frosting: In a medium bowl, beat 4 oz softened cream cheese and 2 tablespoons softened unsalted butter together on medium speed until smooth and creamy, about 2 minutes. Add 1/4 cup packed light brown sugar and 1/2 teaspoon vanilla extract; beat until well combined, scraping the bowl once light, about 1 minute.
  10. With the mixer on low speed, gradually add 1/2 cup sifted powdered sugar, mixing until fully incorporated and smooth. Increase speed to medium and beat for 30 seconds until fluffy. Do not overbeat or the frosting can become too soft. The brown sugar adds a molasses-like depth that pairs beautifully with the spiced cake.
  11. Spread the frosting evenly over the completely cooled cake using an offset spatula. For a decorative swirl, create swoops or peaks with the back of a spoon. Slice and serve at room temperature for the best texture and flavor.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 5 days. For best texture, let slices come to room temperature before serving (about 20 minutes). To freeze, wrap the unfrosted cake tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature, frost, and serve. The frosted cake can also be frozen, but the frosting may become slightly grainy upon thawing.

Nutrition

Keywords: applesauce cake, pioneer woman cake, spice cake, brown sugar cream cheese frosting, fall dessert, rustic cake, easy cake recipe, homemade cake, comfort dessert

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-applesauce-cake/