Coffee/Applesauce Cake
Submitted by mrcajun2
Moist applesauce cake spiced with cinnamon and cloves, spiked with instant coffee, and topped with a creamy coffee buttercream frosting. A one-bowl spice cake that bakes in 30 minutes.
YIELD
1 cakePREP
15 minCOOK
30 minREADY
45 minApplesauce keeps this cake incredibly moist while instant coffee deepens every warm spice note. Cinnamon and cloves do the heavy lifting, but it’s the coffee running through both the batter and the frosting that ties everything together.
The cake itself is a simple one-bowl affair that bakes in half an hour. No mixer required, no fussy technique.
Then you top it with a coffee buttercream that’s just butter, powdered sugar, and a strong coffee infusion. It spreads like silk and tastes like a café in autumn.
Pro Tips
- Use room-temperature applesauce. Cold applesauce can cause the batter to seize up when mixed with the creamed shortening.
- Let the coffee infusion cool completely before making the frosting. Warm liquid will melt the butter and give you a runny mess instead of a spreadable frosting.
- The frosting recipe makes enough for two cakes. Halve it for a single 8-inch square, or make two and freeze one for later.
Ingredients
Directions
Sift flour with soda and spices and salt.
Cream shortening and gradually blend in sugar.
Add egg and beat until fluffy.
Stir in instant coffee flakes and applesauce.
Add flour mixture.
Place in 8 inch square pan.
Bake in 350℉ (180℃) F oven for 25 to 30 minutes.
Frost with the following: Make coffee infusion with 1 teaspoon instant coffee and ¼ cup hot water.
Cream butter until soft and smooth, gradually blend in sugar and salt.
Slowly work in fresh, cooled coffee infusion (about 3 tablespoons) until mixture is proper consistency for spreading.
This makes enough for TWO 8 inch cakes.
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