Spice Cake with Brown-Butter Cream Cheese Frosting

 

Ingredients-Cake  

2 cups of all -purpose flour

1 cup sugar

3/4 cup dark brown sugar

1 Tablespoon cinnamon

1 1/2 teaspoons ginger

1/2 teaspoon nutmeg 

1/4 teaspoon ground cloves

1/4 teaspoon allspice

1 1/2 teaspoons baking powder

1 teaspoon baking soda 

1/2 teaspoon fine salt

3/4 cup neutral oil (we use a light olive oil)

1 cup  buttermilk, room temp

1/2 cup unsweetened apple sauce

3 large eggs, room temperature

2 teaspoons vanilla extract

3/4 cup chopped toasted pecans or walnuts

Ingredients-Brown Butter Cream Cheese Frosting 

1/2 cup (1 stick) butter 

8 oz cream cheese, cold and cut into small cubes

3 cups powdered sugar, sifted

1 1/2 teaspoon vanilla extract

1/4 teaspoon fine salt

Cake Directions:  

Heat oven to 350. Grease and line two 8-inch round pans with parchment.

In a large bowl whisk flour, both sugars, spices, baking powder, baking soda, and alt.

In another medium bowl whisk oil. buttermilk, applesauce, eggs and vanilla until smooth.

Add wet ingredients to dry ingredients and stirl until no dry streaks remain. Fold in nuts. The batter will be silk and pourable.

Pour batter into prepared pans and bake 24-28 minutes. A toothpick should come out witha few moise crumbs. Cool in pan and turn out one on cake stand to ice.

Icing Directions:  

In a light colored saucepan, melt butter over medium heat, stirring, until the mild solids turn deep golden and it smells nutty (5-7 minutes). Watch carefully. Immediately pour into a bowl and chill 15-20 minutes until just cool and opaque but still soft.

Beat cooled brown butter with the cream cheese, (go slowly to keep the butter from splashing) until smooth and fluffy (1-2 minutes). Add powdered sugar, vanilla, and salt; beat until creamy. If too thick add milk/cream a teaspoon at a time.

Frost over a cooled cake and garnish with chopped toasted nuts, if desired. 

Frosted cake holds well, covered in the fridge for 3-4 days; bring to room temp before serving.