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- 4 cups (482 grams) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1½ cups (340 grams) unsalted butter, cut into small cubes, at room temperature
- 2½ cups (496 grams) granulated sugar
- 2 eggs
- 4 cups (904 grams) unsweetened applesauce
- For the Salted Caramel Buttercream:
- 1½ cups (298 grams) granulated sugar
- ⅓ cup (40 grams) all-purpose flour
- 1½ cups (340 grams) whole milk
- ⅓ cup (76 grams) heavy cream
- 1½ cups (340 grams) unsalted butter, softened but still cool, cut into small pieces
- 1 teaspoon vanilla extract
- ⅓ cup (109 grams) salted caramel sauce
- To Garnish:
- Salted caramel sauce
- Chopped peanuts
View Full Recipe at Brown Eyed Baker
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