If you're in the mood for a cozy, spice-filled treat, this Spiced Chai Applesauce Cake is just the ticket. It's a harmonious blend of warm spices and apple goodness, perfect for a chilly day or as a comforting dessert. Let’s dive into the sweet simplicity of this delightful cake.
The magic begins with flour, which provides the structure. Baking soda and baking powder help the cake rise just right. A pinch of salt enhances all the flavors. The heart of the cake is in the spices — cinnamon, ginger, cardamom, and cloves — which create that unmistakable chai warmth. Butter adds richness, while granulated sugar and brown sugar offer sweetness and a hint of molasses depth. Eggs give the cake stability and richness. Applesauce keeps things moist and adds a subtle fruitiness. Vanilla extract ties everything together with its fragrant notes. Finally, walnuts are optional but provide a lovely texture contrast.
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a little extra indulgence, drizzle with a simple glaze made from powdered sugar and a touch of milk or apple cider.
Start by preheating your oven to 350°F. This is a good time to grease your 9-inch round cake pan so you’re ready when the batter is.
In a medium bowl, whisk together your dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, and cloves. Whisking helps to evenly distribute the baking agents and spices, so you get a consistent flavor and rise.
In a larger bowl, cream together the butter, granulated sugar, and brown sugar until the mixture turns light and fluffy. This usually takes a few minutes. It’s important for incorporating air, which helps the cake’s texture.
Next, add the eggs one at a time, beating well after each addition. This ensures they’re fully integrated and helps maintain the batter's emulsification.
Mix in the applesauce and vanilla extract. The batter might look a bit clumpy at this stage due to the applesauce, but don’t worry — it’ll smooth out once you add the flour mixture.
Gradually incorporate the dry ingredients into the wet mixture. Stir gently, just until combined. Overmixing can result in a tougher cake.
If you’re using walnuts, fold them in gently. They should be evenly distributed without overworking the batter.
Pour the batter into your prepared cake pan. Smooth the top with a spatula to ensure even baking.
Bake for 35-40 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.