Applesauce Cake with Brown Butter Maple Buttercream

The batter for this gorgeous fall cake comes together in one bowl. No whipping butter until fluffy, mixing dry and wet ingredients separately, or ever-so-gently folding everything together. No, it's not a trick. Largely thanks to applesauce, it's delightfully easy and fuss-free. The cake itself is lightly spiced and moist and would taste amazing served with a simple dusting of confectioners' sugar, drizzle of caramel, or dollop of whipped cream. But, if you want to bake it up a notch (pun intended), try a Brown Butter Maple Buttercream.

Applesauce Cake:
2½ cup all-purpose flour, unbleached
1½ tsp. baking soda
½ tsp. baking powder
½ tsp. sea salt
2 tsp. apple pie spice
1 cup granulated sugar
1 cup light brown sugar, packed
1½ cups unsweetened chunky applesauce
½ cup vegetable oil
½ cup milk
2 large eggs
2 tsp. pure vanilla extract

Optional Add-Ins:
¾ cup raisins, or currants
½ cup nuts, chopped

Garnish:
chopped walnuts

Brown Butter Maple Buttercream:
2 sticks butter
3½ cup confectioners' sugar
⅓ cup pure maple syrup
1 tsp. pure vanilla extract
¼ tsp. sea salt
⅓ cup heavy cream

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Generously grease a 9x13" pan with butter. If using round cake pans, Butter then line each pan with a round of parchment paper.

For the Applesauce Cake:
In a large bowl, whisk to combine the flour, baking soda, baking powder, salt, apple pie spice, granulated sugar and brown sugar. Add the applesauce, oil, milk, eggs and vanilla extract. Whisk just until thoroughly combined. Mix in the chopped walnuts, if using.

Transfer the batter to the prepared baking pan and bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out with just a few moist crumbs. Let the cake cool in the pan, on a wire rack, about 1½ hours.

For the Brown Butter Maple Buttercream:
Meanwhile, in a medium saucepan, brown the butter by melting it over medium heat, then let it cook and bubble for an additional 3-5 minutes or until the foam and butter underneath is golden brown. Transfer it to a heatproof bowl and swirl a few times to help it stop browning. Let it cool completely at room temperature while the cake bakes and cools, about 2 hours.

Once the butter has cooled, beat with a hand mixer (or in the bowl of a stand mixer with the paddle attachment) until creamy and smooth, scraping the bottom of the bowl once. Add the confectioners' sugar, maple syrup, vanilla, salt and heavy cream. Beat on medium speed until light and fluffy, about 2 minutes. Spread over top of the cake, then top with more walnuts, if you like.

Slice and serve or cover and refrigerate until ready to serve.