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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
Course Dessert
Servings 8

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

Instructions
 

Cake

  • Preheat oven to 350°.
  • Butter a 9" x 2" round cake pan, line with parchment paper, then butter and flour the pan. Tap out excess flour.
  • 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.
  • With the mixer on medium, add the vanilla and the eggs, one at a time, and mix until smooth.
  • Meanwhile, in a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  • With the mixer on low, slowly add the flour mixture to the batter, mixing just until combined.
  • Stir in the applesauce and the bourbon.
  • Pour into the prepared pan and smooth the top.
  • Bake for 40-45 minutes, until the top springs back when lightly touched and a cake tester inserted in the middle comes out clean.
  • Cool for 30 minutes, turn out onto a cooling rack and cool completely.

Bourbon Cream Cheese Frosting

  • 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.
  • With the mixer on low, slowly add the sugar and mix well.
  • Scrape down the sides and stir well with a rubber spatula.
  • Spread on just the top of the cake.

Notes

Recipe adapted from Modern Comfort Food Cookbook.