Applesauce Cake
Ingredients:
Cake:
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 cups unsweetened applesauce (all-natural)
2 large eggs, room temperature
1 cup vegetable oil
¾ cup granulated sugar
¾ cup light brown sugar
1 ½ teaspoons vanilla extract
¾ cup chopped walnuts or pecans (optional)
Cinnamon Cream Cheese Frosting:
1 cup unsalted butter, softened
8 ounces cream cheese, softened
½ teaspoon ground cinnamon
1 ½ teaspoons vanilla extract
3 ½ cups powdered sugar
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent the cake from sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Mix Wet Ingredients: In a large bowl, combine the applesauce, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix until well combined.
Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet mixture, mixing just until combined. Be careful not to over-mix. If you are using nuts, fold them in at this point.
Bake: Pour the batter into the prepared baking dish. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Once baked, transfer the pan to a wire rack to cool completely.
Prepare Frosting: Using a stand mixer with a paddle attachment or a hand-held electric mixer, beat the softened butter, cream cheese, cinnamon, and vanilla extract together until light, fluffy, and smooth. Turn the mixer to low and gradually add the powdered sugar.
Continue beating until well combined, scraping down the bowl and beaters as needed.
Frost the Cake: Once the cake is fully cooled, spread the cinnamon cream cheese frosting evenly over the top.
Store: Because of the cream cheese frosting, store the cake in the refrigerator until ready to serve. Leftovers can be covered with plastic wrap and stored in the refrigerator for up to four days.
