This seasonal applesauce cake is light on fat and heavy on taste with a nutty, carmelized flavor that's simply decadent!
Nonstick baking spray and flour
2-1/2 cups all purpose flour
1-1/2 teaspn baking soda
1/2 teaspn baking powder
1/2 tspn salt
2 tsp. cinnamon
1 cup granulated sugar
1 cups packed light brown sugar
1-1/2 Lyman Orchards Applesauce
1/2 cup vegetable oil
1/2 cup milk
2 large eggs
2 teaspn vanilla extract
3/4 cup chopped walnuts (optional) and whole walnuts for garnish
2 sticks butter
3-1/2 cups powdered sugar
1/3 cup maple syrup
1 teaspn vanilla extract
1/4 teaspn salt
1/3 cup heavy cream
- For the cake: Preheat the oven to 350 degrees. Spray a 9-by-13-inch baking pan with nonstick baking spray with flour.
- In a large bowl, whisk to combine the flour, baking soda, baking powder, salt, cinnamon, granulated sugar and brown sugar. Add the applesauce, oil, milk, eggs and vanilla extract. Whisk just until thoroughly combined. Mix in the chopped walnuts, if using.
- Transfer the batter to the prepared baking pan and bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out with just a few moist crumbs. Let the cake cool in the pan, on a wire rack, about 1 ½ hours.
- For the icing: Meanwhile, in a medium saucepan, brown the butter by melting it over medium heat, then let it cook and bubble for an additional 3-5 minutes or until the foam and butter underneath is golden brown. Transfer it to a heatproof bowl and swirl a few times to help it stop browning. Let it cool completely at room temperature while the cake bakes and cools, about 2 hours.
- Once the butter has cooled, beat with a hand mixer (or in the bowl of a stand mixer with the paddle attachment) until creamy and smooth, scraping the bottom of the bowl once. Add the powdered sugar, maple syrup, vanilla, salt and heavy cream. Beat on medium speed until light and fluffy, about 2 minutes. Spread over top of the cake, then top with more walnuts, if you like. Slice and serve, or cover and refrigerate until ready to serve.