Cantaberry Restaurant's Triple Layer Applesauce Cake
About the recipe
Chunks of apple from the applesauce add an element of surprise to this delicately spiced cake and the frosting spreads easily.
It’s very important to use the chunky applesauce or the batter will be too runny and the cake might not rise correctly.
Hands On Time: 35 minutes
Total Time: 1 hour and 30 minutes
3 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/3 cup packed brown sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups milk
1/2 cup cooking oil
1 cup chunky applesauce
Cream cheese frosting
1/2 cup (1 stick) unsalted butter, room temperature
4 ounces cream cheese, room temperature
1 1/2 pounds (about 6 cups) confectioners’ sugar
1 teaspoon vanilla extract
1 to 2 tablespoons milk
To make the cake: Heat oven to 350 degrees. Grease and flour (or grease, line with parchment paper and grease again) three 8- or 9-inch round cake pans.
In a bowl, mix the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon and nutmeg, stirring well to break up any clumps of brown sugar.
In a large bowl, beat the eggs, then stir in the milk, oil and applesauce. Add the dry ingredients all at once and mix until just moistened. Batter will be slightly lumpy.
Divide batter between the prepared cake pans. Bake for 20 to 25 minutes, or until the cakes spring pan when lightly touched. Cool in pans for about 10 minutes, then invert the cakes onto wire racks and cool completely.
To make the frosting: While the cakes are cooling, make the frosting. With an electric mixer, beat the butter and cream cheese until very light. Gradually add the confectioners’ sugar and beat until smooth. Add the vanilla extract; then beat in enough milk to get a good spreading consistency.
When cake has cooled, assemble and frost. Serve.