One-Bowl Apple Spice Cake
This warmly spiced, one-bowl apple cake is adapted from Broma Bakery and inspired by her beautiful presentation. Finish with generous swoops of cream cheese frosting and a caramel-honey swirl. Remember to let the cake cool completely before frosting.
One-Bowl Apple Spice Cake
Makes one 8-x8-inch cake and about 4 cups frosting
For the cake:
¼ cup unsalted butter, room temperature
¼ cup vegetable oil
1 cup packed dark brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
½ cup buttermilk
¼ cup unsweetened applesauce
1¾ cups all-purpose flour
4 teaspoons ground cinnamon
1½ teaspoons ground ginger
¾ teaspoon ground nutmeg
½ teaspoon ground cardamom
¼ teaspoon ground cloves
½ teaspoon Diamond Crystal kosher salt
1½ teaspoons baking powder
¼ teaspoon baking soda
2 cups diced apples (about 2 large)
For the frosting & garnish:
½ cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups powdered sugar
1½ teaspoons pure vanilla extract
Pinch kosher salt
¼ cup caramel
2 to 3 tablespoons honey
Optional: star anise, pomegranate seeds, apple slices (tossed in lemon juice))
Preheat the oven to 350°F. Line an 8 × 8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, and brown sugar on medium speed for about 2 minutes, until smooth and slightly lightened. Add the eggs and vanilla and beat for 2 minutes more. Mix in the applesauce and buttermilk until combined.
Add the flour, spices, salt, baking powder, and baking soda. Mix on low speed just until incorporated; do not overmix. Fold in the diced apples.
Scrape the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a tester inserted in the center comes out clean. Let cool in the pan for 10 minutes, then use the parchment overhang to lift the cake out and transfer to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter on medium speed for about 1 minute, until smooth. Add the powdered sugar, vanilla, and salt and mix on low until combined. Increase the speed to medium-high and beat for 2 to 3 minutes, until light and fluffy.
Spread the frosting generously over the cooled cake. Stir together the caramel and honey, then drizzle over the top and gently swirl. Garnish as desired. Serve the same day.
To make ahead, store the unfrosted cake tightly covered at room temperature for up to 2 days. Refrigerate the frosting and garnishes separately, then bring to room temperature and assemble just before serving.
