Apple sauce is an excellent replacement for eggs. The ultimate result is a wonderfully moist and delicious cake!
For the cake
1 1/2 cup All purpose flour
1/2 cup cake flour
1 stick butter
3/4 cup light brown sugar
1/2 cup refined white sugar
1 teaspoon cinnamon powder
1/2 teaspoon nutmeg powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cup applesauce
1/2 cup applesauce for filling between the layers
For the Frosting
2 sticks butter
8 ounce cream cheese
1 1/2 cup light brown sugar
Preheat oven at 350 degrees farenheit.
Sift all the all purpose flour, cake flour, baking soda and baking powder.If cake flour is not readily available, you can also use a combination of 1- 3/4 cups all purpose flour and 1/4 cup corn starch.
In a large mixing bowl cream the butter, sugar and applesauce.
Slowly add the sifted dry ingredients, cinnamom powder and nutmeg powder and blend using an electric mixer.
You can also stir in a few nuts. I skipped the nuts as I had some kids with allergies.
Grease a 9 inch baking pan and add the cake mixture.
Bake for 40-45 minutes or until a toothpick inserted at the centre comes out clean.
Allow the cake to cool properly before frosting.
Prepare the frosting by blending sugar, butter, cream cheese and vanilla extract. Beat until the mixture forms stiff peaks.
Now divide the cooled cake horizontally into half using a cake leveller or a serrated knife.
Carefully slide the top layer using a cake lifter or cake board or a flat plate and keep it aside.
Place the bottom cake layer with the cut side up on the cake board or serving tray.
Fill a decorating bag with medium consistency icing and pipe the outside edges of the bottom layer of the cake. This piping will prevent the filling from oozing out.
Now fill it up with the applesauce and spread it evenly using a spatula.
Place the top layer of the cake on top of the filling making sure it is at level.
Brush of crumbs and frost the cake with the cream cheese frosting using an angled spatula.