Applesauce Cake with Brown Butter Maple Buttercream

Ready to hear something truly amazing? 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 powdered sugar, drizzle of caramel, or dollop of whipped cream. But, if you want to bake it up a notch (pun intended), don't skip the brown butter maple buttercream. 

So, why should you use applesauce in the cake?

Not only does applesauce lend a pleasant seasonal sweetness to baked goods, it adds moisture as well, often reducing the amount of fat (oil or butter) necessary in the batter. That's a win!

Why is brown butter so good?

In desserts, brown butter adds nutty, caramelized, and borderline savory notes. Generally speaking, it makes sweets taste richer and more decadent. 

How do you make brown butter?

Melt butter gently on the stovetop, then continue to cook, whisking occasionally, until you begin to see golden flecks on the bottom of the pan and smell a toasty, nutty aroma. Be careful once you think you might be at this point—melted butter can go from brown and irresistible to burnt beyond repair very quickly. 

To test if your brown butter is ready, lift up a small amount of the melted butter in a stainless steel or silver spoon. This will allow you to easily see the color of the melted butter underneath the foam (especially when working with a dark pan). If it is a medium golden brown, move quickly to get it off the heat and transfer it to a heatproof bowl. If you find any burnt milk solids, pour the butter off carefully to keep the burnt bits in the pan. 

For this recipe, the butter will need to cool completely and re-solidify before making the icing. To time it properly, start browning your butter as soon as you put the cake in the oven. By the time your cake bakes and cools, the butter should be set up and ready to make the frosting.