-
Prep time
30 minutes
-
Cook time
35 minutes
-
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
Continue After Advertisement
Ingredients
- Applesauce Cake
-
2 1/2 cups
flour
-
1/4 teaspoon
baking powder
-
1 1/2 teaspoons
baking soda
-
1 1/2 teaspoons
salt
-
1 teaspoon
cinnamon
-
1/2 teaspoon
cloves
-
1/2 teaspoon
allspice
-
1 1/2 cups
sugar
-
1/2 cup
vegetable oil
-
1/2 cup
sour cream
-
1
large egg
-
1 1/2 teaspoons
lemon zest
-
1/2 cup
chopped walnuts
-
1 1/2 cups
unsweetened applesauce
- Honey Cream Cheese Frosting
-
1- 8 oz. packets
cream cheese, softened
-
4 tablespoons
unsalted butter, softened
-
1 cup
powdered sugar, sifted
-
3 tablespoons
honey
-
1/4 teaspoon
ground ginger
-
2 tablespoons
cinnamon, for topping
Directions
- Applesauce Cake
-
Preheat oven to 350°. Grease a 9 x 13 pan and line with parchment paper.
-
In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice.
-
In another bowl, whisk together sugar, vegetable oil, sour cream, egg, and lemon zest.
-
Mix wet ingredients into dry, then stir in applesauce and walnuts until just combined.
-
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
-
In the bowl of an electric mixer fitted with the paddle attachment, beat together cream cheese and honey until combined.
-
Slowly add powdered sugar, then honey and beat until the mixture is smooth.
-
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.
See what other Food52ers are saying.