This post may contain affiliate links. Please read our disclosure policy.
This Easy Applesauce Spice Cake with Brown Sugar Icing is the kind of cozy, old-fashioned dessert that feels like fall from the very first bite. The cake is incredibly moist and tender, filled with warm spices and plenty of apple flavor, all without peeling or chopping a single apple! (This is a win in my book!) Applesauce keeps the cake wonderfully soft and makes prep incredibly simple. Top it with a rich, buttery brown sugar icing that melts right into the cake for an irresistible finish. And somehow, it’s even better the second day, making it a wonderful make-ahead dessert for fall gatherings, Sunday dinner, or an afternoon treat with a warm drink.
Ingredients
- CAKE:
- 1 C butter
- 2 1/2 C all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/8 tsp cloves
- 2 C applesauce
- 1 C brown sugar, packed
- 2 large eggs
- 1 Tb vanilla
- FROSTING:
- 1 1/2 C brown sugar, packed
- 9 Tb butter
- 6 Tb heavy cream
- 1/2 tsp salt
- 1 1/3 C powdered sugar
- 1 tsp vanilla
- TOPPING:
- 1 C pecans, toasted and chopped
Instructions
- Preheat your oven to 350 degrees. Grab a 9x13 baking pan and spray it generously with cooking spray.
- Grab your butter and melt it in a microwave safe bowl, set aside to cool for a few minutes.
- In a medium sized mixing bowl, add your flour, baking powder, baking soda, cinnamon, salt, ginger, nutmeg and cloves. Toss together to combine.
- To your melted butter, add the applesauce and brown sugar. Whisk it around a bit to combine, this will allow the butter to cool even more before you add the eggs. Add the eggs and vanilla and whisk it well to combine.
- Pour the dry ingredients into the applesauce mixture and stir gently, just until combined.
- Pour the batter into your prepared pan and smooth it out evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow it to cool for 2 hours.
- To make the luscious icing, grab a medium sized sauce pan. Add the brown sugar, butter, heavy cream and salt. Cook over medium high heat, whisking occasionally until the mixture starts to bubble up and large bubbles burst on the surface. Should only take 3-4 minutes. Remove from the heat and allow it to cool for about 10 minutes.
- While your icing ingredients cool, toss your pecans into a skillet and toast them over medium high heat, until fragrant and wonderful. Should only take about 3-4 minutes. Set aside to cool, then chop them into pieces.
- Add the powdered sugar and vanilla to your icing mixture and whisk it vigorously until nice and smooth. Should take about 1 minute. Working quickly (the icing will begin to set) pour the icing over the top of your cake, and spread it out evenly with a knife.
- Immediately add the toasted pecans.
- You can serve it while the icing is still warm, or wait for it to set up. It will hold it's shape better if you wait, but it is very delicious warm. Your call. ๐
Enjoy!
Notes
Cover and store in a cool dry place for up to 3 days. It also freezes very well and can keep there for up to 3 months.
Recipe adapted from America’s Test Kitchen
Can you make this cake gluten free?
Hi Rebecca,
Thanks for your question. I haven’t ever tried making this one gluten free, but my thoughts are it wouldn’t work out very well.
Best,
~Jamie
This is an absolutely delicious cake! Just served it to friends around a campfire on a September afternoon. Perfect fall dessert!
I agree, this could easily be made gluten free simply by substituting 1-to-1 gluten free baking flour for the all-purpose.
Mrs. T,
Hooray! So glad it turned out well for you! Thanks for letting me know!
Best,
~Jamie