Applesauce Cake with Browned Butter Frosting

In the autumn, I almost always am drawn to the warmth of dark spices: cloves, nutmeg, allspice, cinnamon have such lovely deep flavors and because they seldom are used in combination in too many recipes, they tease the tastebuds.   We might use some of these spices individually, but it's in combination they really come into their own, playing one off the other as they do.

I don't know why I only make Applesauce Cake in the autumn.  I could argue it's because of the spice profile in the recipe but the truth is this cake makes a wonderful snack cake for any time of the year.  You can leave it unfrosted and simply dust it with powdered sugar.  You can frost it in a variety of ways.  The frosting the recipe recommends is really not much more than a glaze despite the quantity of sugar in it.  A thick rich homemade caramel frosting might be substituted or the broiled frosting I have published here would do equally well.  But the Browned Butter is delicate and just right in my opinion for that touch of sweet topping with being overbearing and smothering the flavors of the cake.

The cake itself is not fussy.  It's a one bowl, dump and mix recipe but the end result is tender and lovely.

Applesauce Cake

2 1/2 cups flour 

2 cups sugar

1 1/2 tsps baking soda

1 1/2 tsps salt

1/2 tsp. baking powder

2 eggs

1 1/2 cups applesauce

1/2 cup water

1/2 tsp ground cloves

1/2 tsp ground allspice

3/4 tsp ground cinnamon

1 cup raisins

1/2 cup chopped walnuts

1/2 cup shortening

Heat oven to 350F.

Put everything into the mixer bowl.  Mix for 30 seconds on low to blend all ingredients and then for 3 minutes on high.

Flour and grease a 9X13 pan.  Pour batter into pan.  Spread gently and evenly.  Bake for 60-65 minutes or until pick inserted in center comes out clean.

Allow the cake to cool for a half hour then spread on frosting. I like to do this while the cake is still warm so if your kitchen is cold, then test the temperature before the half hour is up.  You'll want the cake just warm enough to lay your hand gently upon it and feel the warmth but not so hot it burns you.

Browned Butter Frosting

1/3 cup butter

1 tsp vanilla

3 cups powdered sugar

2 tbsps. milk

Over medium heat, melt butter.  Just before the butter is fully melted you will start to see golden flecks.  The moment the last bit melts, turn off the burner and remove entirely if you are using an electric stove.  The butter should be just barely golden in color.  You'll notice the difference in smell the moment it begins to brown, so pay attention with your eyes and your nose!

Mix in sugar, milk and vanilla.  This is not a stiff frosting, but neither is it glaze consistency either.  It should hold its shape but be very soft.