Apple Pecan Spice Cake with Praline Frosting

My sister and I made this perfect fall cake today. It is packed with chopped apples and pecans. The applesauce in the batter makes it super moist and delicious, and the frosting is so good that I can just eat it alone without the cake.  

Ingredients:

For the Cake:
3 cups all-purpose flour
1 cup granulated sugar
1 cup light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
1 teaspoon baking soda
1 teaspoon salt
3 eggs
¾ cup canola or vegetable oil
¾ cup unsweetened applesauce
1 teaspoon vanilla extract
3 Gala apples, peeled, cored and finely chopped (about 3 cups)
1 cup pecans, toasted and finely chopped

For the Praline Frosting:
½ cup light brown sugar
¼ cup unsalted butter
3 tablespoons whole milk
1 teaspoon vanilla extract
1 cup powdered sugar

Directions:

Preheat oven to 350 degrees F. (reduce temperature to 325 degrees F if your pan is dark/non-stick). Grease and flour a baking pan; set aside.

In a large bowl, whisk together the flour, both sugars, the cinnamon, nutmeg, allspice, baking soda and salt.

In a separate medium bowl, whisk together the eggs, oil, applesauce and vanilla extract. Pour the egg mixture into the flour mixture and gently mix to combine using a whisk or rubber spatula.

Gently fold in the pecans and chopped apples until evenly distributed throughout the batter. Pour into pan.

Bake for 40 to 50 minutes, or until a thin knife inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and cool for 15 minutes, then invert the cake onto the rack and allow to cool completely.

To Make the Praline Frosting: Combine the brown sugar, butter and milk in a 2-quart saucepan over medium heat. Bring to a boil, whisking constantly. Boil for 1 minute, continuing to whisk constantly, then remove the pan from the heat and stir in the vanilla. Gradually whisk in the powdered sugar until it is completely incorporated and the frosting is smooth.

Slowly pour the frosting over the cooled cake and garnish with extra pecans. Give the frosting 5 minutes to set, then serve. Store leftovers in an airtight container or wrapped tightly with plastic wrap at room temperature or in the refrigerator.

Source: Brown Eyed Baker