A super easy, no mixer required cake that is loaded with spice, nuts and Biscoff. Topped with a luscious brown butter cream cheese frosting, this is truly the cake of Fall.
I would just like to take a moment to introduce to everyone the cake that holds the 2nd spot in my Top 3 Cakes of All Time list 😀 It is one that is beyond my wildest dreams and everyone who has been lucky enough to taste it feels the same way <3
This Autumn spice cake has everything and I mean EVERYTHING! you guys… bursting with flavour; spice, nuts, butter; stick to your fork moist, fluffier than the softest clouds, creamier than silk and more decadent than the richest chocolate cake you know.
I’m not even going to get in to this, the cake is totally in your face perfect it doesn’t need any kind of explanations or pointers. You literally dump everything into two bowls, one for the dry; one for the liquids, stir and bake it.
I made this an oil based cake because I wanted to have that texture, my absolute favourite cake texture that is velvety yet fluffy. I put so much flavour into the actual cake so there was no worry about losing that buttery goodness.
This also paved the way for me to focus all of my buttery attention into the frosting and oh man the frosting! two words people; brown butter!
And……………….cream cheese. Brown butter cream cheese frosting you guys! and that’s not all! I took it a step further and tossed in some crushed Biscoff biscuits, first folded into the frosting itself and then scattered all over the top.
This is a thing of impossible dreams.
- Spices: I used mostly cinnamon and ginger but the addition of nutmeg and cloves are delicious too.
- Soft brown sugar: please do not leave this out. Brown sugar is a key ingredient to this cake, probably the most important one! 😉
- Applesauce: you can use either homemade or store bought just make sure to use it. It adds so much texture to the cake, I love it!
- Apples: just 1 cup, this is NOT an apple cake and you can’t even taste the addition of this small amount of apples; it merely gives you a ‘mmmm what is that!?’ flavour going on in the cake 😀
- Walnuts: this may not seem like a must have but it totally seals the deal of this cake. Just a small amount but makes a world of a difference so please do include.
And finally, no matter what, do not leave out the Biscoff crumbs. Even if you don’t have crumbs but have the spread, add in a couple of tablespoons of that but just make sure it is in because the spice flavour from it is undeniable!
Can ya’ll believe this crumb!? 😀
Make this Autumn spice cake!
And tag me @dutchbakerblog on Instagram, Facebook or Twitter <3
Other favourite spice cakes:
The Ultimate Autumn Spice Cake
Makes one layer 8 or 9 inch cake.
1 1/2 cups (190gms) all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon*
1/2 teaspoon ginger, 1/4 teaspoon nutmeg and pinch of cloves
1/4 teaspoon salt
1/2 cup (120mls) oil
1/2 cup (100gms) sugar
1/4 cup (50gms) soft brown sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup (80gms) unsweetened applesauce, store bought or homemade
1 cup shredded apples, about 1 large or 2 medium apples
1/2 cup (120gms) chopped walnuts
- For the frosting
1/4 cup (60gms) butter
3oz cream cheese
1 1/4 cups/150gms icing sugar
1/4 teaspoon vanilla extract
Pinch of salt
2 – 3 tablespoons crushed Lotus Biscoff biscuits, about 3 to 4 biscuits plus more for top
- Preheat oven to 160C/325F. Grease and flour a cake pan.
- In a large bowl, whisk together the flour, spices, salt and baking powder and soda until very well combined.
In a separate bowl, whisk together the oil, sugars, eggs and vanilla until well combined. Stir in the apples.
- Add in half of the flour mix until just combined. Whisk in the applesauce until just combined. Stir the walnuts into the remaining flour mix then add this mix to the batter and whisk until just combined. Don’t over mix, batter will be slightly thick and lumpy.
- Pour batter into prepared cake pan and bake until cooked through, 32 – 35 minutes and a knife or toothpick comes out clean or with a few moist crumbs. Cool cake completely before frosting.
- For the frosting
- In a medium light coloured saucepan, heat the butter over medium heat while stirring constantly with a wooden spoon. Cook the butter, make sure you keep stirring, scraping the bottom of the pan to prevent burning, until you see small specks of butter turning brown and a nutty smell is being released.
- As soon as this stage has been reached, take the browned butter off the heat and pour into a bowl to stop it from continuing to cook. Leave it to cool slightly then place in the fridge to cool completely and solidify again, about half an hour.
- Whisk the browned butter and cream cheese until combined and creamy about 2 minutes.
Add in icing sugar and whisk smooth. Add in vanilla and salt to taste. Fold in the crushed biscuits and frost the cake. Top with more crushed biscuits.
- Store in an airtight container for up to 3 days.
- * Feel free to increase the cinnamon to 1 1/2 teaspoons. Add any other spices you desire.
- Recipe by the dutch baker.