Super-Moist Spice Cake

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
3. In a medium bowl, whisk together the oil, brown sugar, applesauce, eggs, vanilla and molasses (if using). Pour the wet mixture into the dry and whisk until combined, leaving a few small lumps. Fold in the shredded apple.
4. Spread the batter evenly in the pan and bake for 38–40 minutes, until a toothpick inserted in the centre comes out clean with a few moist crumbs. If the top browns too fast, cover loosely with foil, around the 25-minute mark.
5. Take the cake out and let it cool completely on a rack.
6. Melt the butter in a light-coloured pan over medium heat, stirring constantly, until it foams and turns light caramel-brown with brown specks at the bottom. Immediately pour it into a heatproof bowl, scraping in the browned bits, and cool for 10 minutes. Then refrigerate until completely solid.
7. Beat the solidified brown butter on high speed until creamy. Add the cream cheese and beat until smooth. Add the icing sugar, vanilla and salt, beat on low for 30 seconds, then on high for 2 minutes.
8. Spread the frosting over the cooled cake and, if you like, dust with cinnamon or nutmeg. Refrigerate for 30 minutes before serving.
9. Store leftover cake tightly covered in the refrigerator for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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