Applesauce Spice Cake

        From the blog For Love of the Table

240 g (2 c.) all-purpose flour

1 t. baking soda

1/2 t. salt

1 t. cinnamon

1/2 t. ground cloves

1/4 t. nutmeg

1/2 t. allspice

170 g. (3/4 c. or 1 1/2 sticks) unsalted butter, at room temperature

300 g. (1 1/2 c.) sugar

2 large eggs, at room temperature

366 g. (1 1/2 c.) unsweetened applesauce

1 t. vanilla


Grease a 10-inch round cake pan, line with a round of parchment and grease the parchment.  Flour the pan.  Set aside.  Sift the dry ingredients together and set aside.  


Using a stand mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy, stopping the mixer once or twice to scrape down the sides.  This will take 3 to 5 minutes at medium-high speed, depending on the ambient temperature of the room.  Beat in the eggs one at a time, scraping down the sides after each addition.  Increase the speed to medium-high and briefly beat until the mixture lightens in color and expands in volume.  Fold in the dry ingredients (by hand or on the lowest speed with the paddle attachments) alternately with the applesauce (add the vanilla with the first half of the applesauce), beginning and ending with the dry ingredients. 


Scrape the batter into the prepared pan and smooth the top.  Bake in a preheated 350° oven until golden, springy to the touch and a toothpick inserted in the center comes out clean—about 35 to 45 minutes.  Let the cake cool in the pan for 10 to 15 minutes.  Loosen the sides of the cake by running a thin knife around the edge of the pan.  Turn the cake out of the pan.  Cool the cake on a wire rack.  Frost with Maple Cream Cheese or Quick Caramel Frosting.  Serves 12.


Variation:  This recipe makes a beautiful layer cake.  Make 1 1/2 times the recipe and bake in 2 9-inch layers (they will take about 5 minutes less time to bake than the large 10-inch cake).  You will also need to multiply the frosting recipe by 1 1/2 so you will have enough to fill in between the layers.