Whipped Caramel Apple Cake

Preheat the oven to 350°F. Lightly grease an 8" round pan that’s at least 2" deep, and line it with parchment or a silicone liner; grease the parchment or liner. 

In a large bowl or the bowl of a stand mixer fitted with the flat beater attachment, beat the butter and sugar on low speed until combined, then increase to medium-high and cream until fluffy and lightened in color, 3 to 5 minutes. 

Add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl once all the eggs have been added. 

In a separate bowl, whisk together the flour, pie spice, baking powder, baking soda, salt, and cloves. 

Add one-third of the flour mixture to the batter, beating gently to combine. Gently beat in half the applesauce. Mix in another third of the flour, then the remaining applesauce. Stir in the remaining flour. Scrape down the sides and bottom of the bowl, add the boiled cider, then continue mixing at low speed until the batter is smooth.  

Transfer the batter to the prepared pan and smooth the top; a small offset spatula is a helpful tool here. 

Bake the cake for 40 to 45 minutes, or until a toothpick or thin knife inserted into the center comes out clean. 

Remove the cake from the oven and allow it to cool in the pan for 20 minutes. Run a small offset spatula or dull knife around the edge of the cake to loosen it, turn it out onto a wire rack, and allow it to cool completely before frosting.  

Once the cake is cool, spread the frosting evenly over the top of the cake. Use additional caramel sauce to drizzle on top of the cake or serve alongside slices, if desired. 

Store the frosted caramel apple cake, covered, at room temperature for up to 4 days. The unfrosted cake layer can be frozen for up to 1 month.