Applesauce Cake with Creole Butter Frosting

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Prep: 10 min

Bake: 60 min

Yield: 6 to 8 Servings

Applesauce Cake with Creole Butter Frosting is a vintage recipe from the Swans Down archives! The Igleheart brothers, founders of Swans Down® Cake Flour, published this recipe in their 1931 cake recipe book entitled New Cake Secrets. Baked with nuts, figs and applesauce and topped with a delicious coffee and cocoa glaze, it’s a coffee cake classic.

Ingredients

1 3/4 cups sifted Swans Down®️ Cake Flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 cup unsalted butter
1 cup sugar
1 egg, well beaten
1 cup dried figs, stems removed and chopped
1 cup walnuts, toasted and chopped
1 cup thick applesauce, heated
Creole Butter Frosting (recipe follows)

Creole Butter Frosting

1 tablespoon unsweetened cocoa powder
3 1/2 tablespoons strong-brewed coffee, hot
1 1/2 tablespoons unsalted butter, room temperature
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

Directions

Preheat oven to 350 ℉. Grease a 8.5 x 4.5 x 2.75-inch loaf pan.
Combine flour, baking soda, salt, cinnamon and cloves and sift together three times.
Cream butter thoroughly, then add sugar gradually and cream together until light and fluffy. Add egg, figs and walnuts.
Add flour alternately with applesauce, a small amount at a time, beating after each addition until incorporated. Pour batter into the greased loaf pan and bake for 1 hour.
Make Frosting: Combine cocoa powder and coffee and mix well. Cream butter; add confectioners’ sugar, vanilla extract, salt and coffee mixture and beat until smooth. (Makes enough glaze for 1 cake.)
Remove cake from oven and transfer to a wire rack to cool for 15 to 20 minutes. Spoon frosting on top of the cake and allow to set before serving.

Applesauce Cake with Creole Butter Frosting

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