Burnt butter frosting
1.Preheat the oven to 180°C (160°C fan-forced). Grease a deep 22cm round cake pan, line the base with baking paper.
2.In a large bowl, combine sifted flour, cinnamon and sugar with an electric beater. Add apple sauce, oil and eggs. Beat on low speed until ingredients are combined. Beat on medium speed for 2 minutes or until the mixture has changed to a lighter colour. Pour the cake mixture into the prepared pan and bake for about 1 hour. Stand cake in pan for 10 minutes before turning onto a wire rack to cool.
3.To make burnt butter frosting, melt the butter in a small heavy-based saucepan over a medium heat, stirring constantly until browned; cool. Strain butter through a fine sieve over a medium bowl, reserve 1 tablespoon. Add the icing sugar to the butter with three quarters of the apple juice. Beat on a low speed with an electric mixer until the ingredients are combined. Add enough of the remaining apple juice to give a spreadable consistency.
4.Spread frosting on cooled cake. Drizzle reserved tablespoon of butter on top just before serving (optional).
This recipe can be made a day ahead.Note