Looking for a festive dessert to accompany a comforting autumn dinner? This roasted apple spice cake is a winner. Dense, moist, and not-too-sweet, this cake is worth your time. As is always the case with baking, quality of ingredients matters. Choose fresh, organic apples, local honey, and you won’t regret the extra time it takes to make the apple sauce from scratch (though store-bought is fine too).
I was a little more generous with the spices – a pinch or two more of cloves, cinnamon and nutmeg. The combination of the frosting and the spices is what fall baking is all about!
- 3 Medium organic tart apples (such as granny smith). Peeled, cut in half with the core removed
- 3 3/4 cups all-purpose flour
- 3/4 tsp sea salt
- 3/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 tablespoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg (fresh is best!)
- 3/4 cup organic, local honey
- 2 1/4 cup organic applesauce (or homemade!)
- 3/4 cup packed dark brown sugar
- 3 large organic, free-range eggs
- 1 8-oz package organic cream cheese, at room temperature
- 1 1/2 sticks organic butter, at room temperature
- 1/2 tablespoon real vanilla extract
- 3 cups powdered sugar, sifted
- Preheat oven to 375.
- Line a baking sheet with parchment paper and place apples on sheet
- Roast for 15-20 minutes, until dry looking and tender.
- Remove and let cool.
- Preheat oven to 350 degrees
- Combine all dry ingredients, whisk to combine
- In another bow, whisk applesauce and honey until combined
- In stand mixer, mix butter and brown sugar until fluffy.
- Add eggs, 1 at a time, being sure to scrape down sides of bowl often
- Add 1/3 of flour mixture to butter mixture, mix to combine
- Add 1/2 of apple sauce/honey mixture to butter mixture
- Taking turns with flour mixture and apple sauce mixture, gradually add remaining to butter mixture to combine
- Chop apples in to 1/2 in pieces, fold in to batter
- Divide batter between 2 buttered round cake pans
- Bake in the oven for 35-40 minutes, or until toothpick inserted in center comes out clean.
- In a stand mixer, mix cream cheese and butter until fluffy
- Add vanilla
- Gradually add sifted powdered sugar
- Remove cake from oven and allow to sit for 10 minutes.
- Remove from cake pans and let cool completely on wire rack
- Once cool, frost generously, started with the first layer, and adding the second, being sure to chill in the freezer for 10 minutes to set filling in-between layers.
- Keep in refrigerator, or serve at room temperature
What is your favorite fall dessert recipe?
Be sure to check out more Fall Recipes here!