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Prep time
30 minutes
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Cook time
35 minutes
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Serves
18-20
Author Notes
Inspired by a vintage Betty Crocker recipe and design, lemon zest and sour cream take this apple cake to new heights. Top with luscious Honey Cream Cheese frosting and doily-stenciled cinnamon for a festive fall cake that's sure to please and impress. —Hannah Currie
Ingredients
- Applesauce Cake
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2 1/2 cups
flour
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1/4 teaspoon
baking powder
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1 1/2 teaspoons
baking soda
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1 1/2 teaspoons
salt
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1 teaspoon
cinnamon
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1/2 teaspoon
cloves
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1/2 teaspoon
allspice
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1 1/2 cups
sugar
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1/2 cup
vegetable oil
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1/2 cup
sour cream
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1
large egg
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1 1/2 teaspoons
lemon zest
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1/2 cup
chopped walnuts
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1 1/2 cups
unsweetened applesauce
- Honey Cream Cheese Frosting
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1- 8 oz. packets
cream cheese, softened
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4 tablespoons
unsalted butter, softened
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1 cup
powdered sugar, sifted
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3 tablespoons
honey
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1/4 teaspoon
ground ginger
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2 tablespoons
cinnamon, for topping
Directions
- Applesauce Cake
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Preheat oven to 350°. Grease a 9 x 13 pan and line with parchment paper.
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In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice.
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In another bowl, whisk together sugar, vegetable oil, sour cream, egg, and lemon zest.
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Mix wet ingredients into dry, then stir in applesauce and walnuts until just combined.
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Pour into greased and lined pan, and bake for about 35 minutes (or until a toothpick inserted in the middle comes out clean).
- Honey Cream Cheese Frosting
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In the bowl of an electric mixer fitted with the paddle attachment, beat together cream cheese and honey until combined.
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Slowly add powdered sugar, then honey and beat until the mixture is smooth.
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Spread onto cooled cake. Lightly place a paper doily over top of cake and sift cinnamon over the top. Lift doily straight up and off of the cake.
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