This cake is overly apple-y...if that's a word? Anyway, the applesauce and the sauteed apples are like a double threat. Serve it alone, top it with apple butter (oh my god) or with caramel or maple frosting.  Whatever floats your boat, I was really in the mood for Maple Syrup frosting.

The cake recipe is adapted from my fav Better Homes and Gardens shortening and the added sauteed apples take this one to another place. And BHandG doesn't frost their cake, I win.


What you need:

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup butter, softened plus 2 tablespoons

1/2 teaspoon vanilla

2 eggs

1/4 cup buttermilk or sour milk

1 cup applesauce

3 Cortland apples, diced

2 tablespoons brown sugar


Melt 2 tablespoons of butter in a saute pan, add diced apples and sugar. Cook on medium heat until softened. Set aside to cool.

Grease and lightly flour two 8x1-1/2-inch round baking pans; set pan(s) aside. Stir the dry ingredients and the spices in a medium size mixing bowl.

In the bowl of your stand mixer, beat the butter for 30 seconds. Add sugar and vanilla and beat to combine. Add eggs, one at a time, beating well after each. Add dry mixture, buttermilk and applesauce alternately to beaten mixture, beating on low speed after each addition just until combined. Fold in sauteed apples and pour into prepared pans.

Bake in a 350 degree oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool on wire racks for a few minutes before removing the layer cakes from pans. Cool thoroughly on wire racks. Add frosting if you wish...a layer of apple butter between and maple frosting on the top is perfection. I use the Maple Syrup Frosting from Bon Appetit and an apple butter I buy at a local farm.