I found this in Julia Turshen’s latest cookbook, ‘Now & Again’ and while this isn’t the most ‘dessert-y’ cake…I think it would be a perfect addition to any brunch or snack time – think ‘coffee cake’. It’s simply not that sweet…which is perfect a lot of the time! – enjoy!
Applesauce Cake (with Cream Cheese and Honey Frosting)
2 c. flour AND 1 1/2 t. kosher salt
1 T. EACH cinnamon AND ground ginger
2 t. baking soda
2 eggs, beaten AND 1/2 c. sugar
1/2 c. buttermilk (you could also use plain yogurt)
1 1/2 c. unsweetened applesauce
1/3 c. canola oil
Preheat the oven to 350, grease a 9-inch round cake pan, line it with parchment and then grease the parchment.
In a large bowl, whisk together the flour, salt, cinnamon, ginger and baking soda, then add in the eggs, sugar, buttermilk, applesauce and oil and whisk gently until everything is just combined. Scrape the batter into your prepared pan, place the pan on a parchment lined baking sheet (mine just ran over), and bake for about 45 minutes until a toothpick comes out of the center clean. Set the cake, in it’s pan, on a wire rack and leave it to cool to room temperature.
When you’re ready to frost it (and it’s cool), flip the cake out onto a serving platter and remove the parchment.
1 package (250 g/8 oz) cream cheese
2 T. sour cream AND 1/4 c. honey
pinch of kosher salt
Using your electric mixer, beat the cream cheese for a couple of minutes until it’s smooth, then add in the sour cream, honey and salt and beat again until everything is combined and a bit fluffy.
Apply generously to your cooled cake and tuck in!