Spice Cake with Brown Sugar and Brown Butter Frosting

This moist and fragrant Spice Cake is bursting with warm autumnal spices. It features a rich, silky Brown Butter Cream Cheese Frosting.

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Sift together the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, nutmeg, and cloves in a large bowl.
In a separate bowl, whisk together the brown sugar, vegetable oil, and unsweetened apple sauce until combined. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract and sour cream until smooth.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Divide the batter between the pans and smooth the tops. Bake for 35-40 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Melt the unsalted butter in a saucepan over medium heat, swirling occasionally until golden brown and nutty, about 5-7 minutes. Let cool to room temperature.
Beat the cream cheese until smooth. Slowly add the cooled brown butter while mixing. Gradually add the powdered sugar and vanilla extract, beating until creamy.
Once cooled, place one cake layer on a serving plate, frost the top, then add the second layer. Frost the top and sides evenly.
Decorate with cinnamon sticks and candied nuts as desired. Chill briefly to set the frosting before slicing. Serve and enjoy!