Ingredients:

• For the spice cake:
  • 1 ¼ c. all-purpose flour
  • 1 t. baking powder
  • ½ t. baking soda
  • ¼ t. salt
  • 1 t. cinnamon
  • 1 t. ground ginger
  • ½ t. ground nutmeg
  • ½ t. ground allspice
  • ¼ t. ground cloves
  • ½ c. canola oil
  • ¾ c. dark brown sugar
  • ½ c. unsweetened apple sauce
  • 2 eggs
  • 1 t. vanilla extract
  • ½ c. buttermilk
• For the caramel and bourbon-browned butter frosting:
  • ½ c. unsalted butter
  • ½ c. sugar
  • 6 oz. cream cheese, at room temperature
  • 2 c. powdered sugar
  • ½ t. vanilla extract
  • Pinch of salt
  • 2 t. heavy whipping cream
  • 1 t. Devils River Coffee Bourbon

Directions:

• • Preheat oven to 350°. Line an 8-inch square cake pan with parchment paper, spray with baking spray, and set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
  • In the bowl of stand mixer fitted with the paddle attachment, mix the oil, brown sugar, and apple sauce until combined. Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
  • Add the vanilla and buttermilk to the bowl, and mix until combined.
  • Slowly add the flour mixture to the bowl, and mix until just combined.
  • Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out with just a few crumbs attached. Set aside to cool completely before you frost the cake.

  To make the caramel and bourbon browned butter frosting:

  • While the cake is baking, start on the frosting.
  • Brown the butter in a small saucepan over medium heat. (Stir occasionally. As it heats, the butter should foam and slowly turn golden brown, with brown flecks at the bottom of the pan.)
  • Once the butter has browned, pour it into a freezer-safe bowl and place in the freezer to cool for 10-15 minutes (you just want to cool the browned butter back down to around room temperature).
  • Line a small baking pan with parchment paper and set aside.
  • Add the sugar to a small saucepan over medium heat and stir occasionally until it has melted and turned a rich golden brown color.
  • Pour the caramel onto the parchment-lined pan and leave to set, about 4-5 minutes. Once it has set, use a rolling pin to break the sheet of caramel into small bits. Set aside.
  • In the bowl of stand mixer fitted with the paddle attachment, beat the browned butter and cream cheese until smooth and fluffy, 2-3 minutes.
  • Add the powdered sugar, vanilla, salt, heavy cream, and coffee bourbon to the bowl, and mix until combined.
  • Once the cake has cooled completely, spread the bourbon browned butter frosting all over the top, sprinkle with the caramel bits as desired, and enjoy!

Recipe created in partnership with The Whimsical Cook.