Ingredients
- Dry Ingredients:
- 177 g (1⅓ cups) all-purpose flour
- 5 g (1 tsp) baking powder
- 2.5 g (½ tsp) baking soda
- 3 g (1 tsp) ground cinnamon
- 1 g (½ tsp) ground nutmeg
- 1 g (¼ tsp) ground ginger
- Wet Ingredients:
- 100 g (½ cup) granulated sugar
- 67 g (⅓ cup) brown sugar
- 2 large eggs, room temperature
- 60 ml (¼ cup) vegetable oil
- 79 ml (⅓ cup) applesauce
- 120 ml (½ cup) buttermilk, room temperature
- 5 ml (1 tsp) vanilla extract
- Pecan Pie Topping:
- 85 g (6 tbsp) unsalted butter
- 100 g (½ cup) light brown sugar
- 60 ml (¼ cup) honey
- 30 ml (2 tbsp) heavy cream
- 5 ml (1 tsp) vanilla extract
- 125 g (1 cup) chopped pecans
- Frosting:
- 226 g (2 sticks) unsalted butter, softened
- 438 g (3½ cups) powdered sugar
- 79 ml (⅓ cup) maple syrup
Instructions
1. Preheat and prep
Start by preheating your oven to 350°F (175°C) and line an 8×8-inch baking dish with greased parchment paper. This way, you’re all set for an easy cake release once it’s baked.
2. Mix the dry ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and ginger. This step ensures that the spices are evenly distributed throughout the cake.
3. Combine the wet ingredients
In a separate bowl, mix together the granulated sugar, brown sugar, eggs, vegetable oil, applesauce, buttermilk, and vanilla extract. Whisk until smooth. The applesauce and oil make this cake extra moist and give it a tender crumb.
4. Bring it all together
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix—this can make the cake dense. Pour the batter into your prepared baking dish.
5. Bake
Bake the cake for 36-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
6. Prepare the pecan pie topping
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, honey, heavy cream, and vanilla extract, then let the mixture bubble for a few minutes. Once it thickens slightly, add the chopped pecans. Let the topping cool slightly—it’ll thicken more as it cools.
7. Make the maple buttercream
Using an electric mixer, beat the softened butter until smooth, then gradually add the powdered sugar. Drizzle in the maple syrup and continue to beat until the frosting is creamy and spreadable.
8. Frost and top
Once the cake has cooled, spread a generous layer of maple buttercream over the top. Spoon the pecan pie topping over the frosting, spreading it out evenly.
9. Slice and enjoy!
Cut the cake into squares and serve. The combination of spiced cake, creamy frosting, and crunchy pecan topping is an absolute treat.
Notes
To keep this cake fresh, store it in an airtight container at room temperature for up to two days, or in the fridge for up to five days. If you’ve refrigerated it, let it come to room temperature before serving. You can also freeze individual slices (wrapped in plastic wrap, then foil) for up to three months. Just thaw them in the fridge overnight and bring to room temperature before enjoying.
- Prep Time: 20 minutes
- Cook Time: 36-40 minutes
- Category: Dessert