eat make read

Earlier this week I mentioned that half the reason I had the urge to make homemade applesauce was to make cake. Well, I was keeping something from you. Half the reason I wanted to make the cake was because it had cream cheese frosting. Growing up I never would’ve touched cream cheese with a ten-foot pole but now, ummm, let’s just say it’s a weakness.

The cake was simple enough to make, especially because I made the applesauce the week before. Just a little bit of mixing and I was ready to pop it in the oven. I did sneak a lick of the batter before I popped it in the oven, so I knew the awesomeness that would soon await me. I actually let the cake cool while I did some other stuff, then I got to the good stuff, the frosting. Again, the frosting is super simple, and surprise, surprise, I snick a lick of the frosting too. Ok, more than one…I still get giddy about of licking the beaters, especially when it’s this good.

I served the cake as dessert for a little faux-Thanksgiving dinner since we’ll be out of the country. It was the perfect way to end the meal, not too heavy or sweet but full of flavor. In fact, I may have even snuck a piece for breakfast the next morning… I mean it’s almost like a muffin, kind of, not really, but that’s what I told myself.

spiced applesauce cake
from smitten kitchen

For cake
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 stick unsalted butter, softened
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups (about 13 ounces or 365 grams) unsweetened applesauce

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For frosting

5 ounces cream cheese, softened
3 tablespoons  unsalted butter, softened
1/4 teaspoon pure vanilla extract
1 cup confectioners sugar
1 teaspoon cinnamon

Preheat oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake pan.

Make cake:
1
Whisk together flour, baking powder, baking soda, salt, and spices.
2
Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes.
3
Add eggs one at a time, beating well after each addition, then beat in applesauce.
4
At low speed, mix in flour mixture until just combined, then stir in walnuts (if using). The batter will look a little curdly and uneven but don’t worry, it will all bake up perfectly in the end.
5
Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, about 35 to 40 minutes.
6
Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.

Make frosting:

1
Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy.
2
Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread frosting over top of cooled cake.

Cake will keep in the fridge for up to 5 days.