Description
This moist and warmly spiced cake features a blend of cinnamon, cardamom, ginger, nutmeg, and cloves, balanced with the tang of sour cream and apple sauce. It is topped with a rich, silky brown butter cream cheese frosting, complemented by decorative cinnamon sticks and candied nuts for added texture and flavor.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups (350g) all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cinnamon
- 1 tsp cardamom
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
Wet Ingredients
- 2 cups (380g) light brown sugar, packed
- 1 cup (200ml) vegetable or canola oil
- 1 cup (235g) unsweetened apple sauce
- 4 large eggs, room temperature
- 3 tsp vanilla extract
- 3/4 cup (200g) sour cream, room temperature
Brown Butter Cream Cheese Frosting
- 1 cup (220g) unsalted butter
- 16 oz (450g) cream cheese, room temperature
- 5 cups (600g) powdered sugar
- 1/2 tsp vanilla extract
Garnish
- Cinnamon sticks
- Candied nuts (half the recipe)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper to ensure easy cake removal.
- Combine Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, nutmeg, and cloves. Whisk until evenly combined to ensure consistent spice distribution.
- Mix Wet Ingredients: In a separate mixing bowl, beat the brown sugar with the vegetable or canola oil until smooth. Then add the applesauce, eggs one at a time, and vanilla extract, beating well after each addition. Finally, fold in the sour cream to maintain moisture and tenderness.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to keep the cake light and tender.
- Pour Batter and Bake: Divide the batter evenly between prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for approximately 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Cool Cakes: Remove cakes from the oven and allow them to cool in the pans for about 10 minutes. Then transfer the cakes onto wire racks to cool completely before frosting.
- Prepare Brown Butter Cream Cheese Frosting: In a saucepan over medium heat, melt the unsalted butter and cook it until it turns golden brown and emits a nutty aroma. Remove from heat and let cool slightly. In a mixing bowl, beat the cream cheese until smooth, then gradually add the cooled brown butter. Beat in powdered sugar and vanilla extract until the frosting is creamy and spreadable.
- Assemble the Cake: Place one cake layer on your serving plate. Spread a generous layer of frosting on top. Place the second cake layer over it and frost the top and sides evenly with the remaining frosting.
- Garnish and Serve: Decorate the frosted cake with cinnamon sticks and candied nuts to add texture and complementary flavors. Chill briefly if desired to set the frosting before slicing and serving.
Notes
- This extra moist spice cake is perfectly spiced and coated in a silky brown butter cream cheese frosting.
- Room temperature ingredients, especially eggs, cream cheese, and sour cream, help achieve a smooth batter and frosting.
- Browning the butter for the frosting intensifies its flavor, adding depth and a nutty aroma.
- Ensure the cake is completely cool before frosting to prevent melting and sliding.
- Candied nuts can be made using your preferred nuts and sugar, or store-bought candied nuts can be used as a time-saving option.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 520
- Sugar: 38g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.3g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
