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Applesauce Bourbon Cake - Cooking with Tami
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Applesauce Bourbon Cake

This recipe is great if you want a moist apple cake without having to spend a bunch of time peeling and chopping apples!
Plan Ahead Note: The butter and eggs need to be brought to room temperature for the cake and the cream cheese and butter need to be at room temperature for the frosting.
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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 8
Course: Dessert
Ingredients Method Notes

Ingredients
  

Cake
  • 10 Tablespoons unsalted butter softened to room temperature
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar packed
  • 2 teaspoons pure vanilla extract
  • 2 extra-large eggs at room temperature
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon kosher salt
  • 1 ½ cups unsweetened applesauce
  • 2 Tablespoons bourbon
Bourbon Cream Cheese Frosting
  • 6 oz. cream cheese softened to room temperature
  • 6 Tablespoons unsalted butter softened to room temperature
  • 1 Tablespoon bourbon
  • ½ teaspoon pure vanilla extract
  • 2 cups+2 Tablespoons confectioner's sugar sifted

Method
 

Cake
  1. Preheat oven to 350°.
  2. Butter a 9" x 2" round cake pan, line with parchment paper, then butter and flour the pan. Tap out excess flour.
  3. Place the butter, granulated sugar, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes until light and fluffy. Scrape down the bowl with a rubber spatula.
  4. With the mixer on medium, add the vanilla and the eggs, one at a time, and mix until smooth.
  5. Meanwhile, in a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  6. With the mixer on low, slowly add the flour mixture to the batter, mixing just until combined.
  7. Stir in the applesauce and the bourbon.
  8. Pour into the prepared pan and smooth the top.
  9. Bake for 40-45 minutes, until the top springs back when lightly touched and a cake tester inserted in the middle comes out clean.
  10. Cool for 30 minutes, turn out onto a cooling rack and cool completely.
Bourbon Cream Cheese Frosting
  1. Place the cream cheese, butter, bourbon, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth.
  2. With the mixer on low, slowly add the sugar and mix well.
  3. Scrape down the sides and stir well with a rubber spatula.
  4. Spread on just the top of the cake.

Notes

Recipe adapted from Modern Comfort Food Cookbook.