I’m back!! and I have a lot of catching up to do. This beauty came to me via NYT Cooks and it’s one of those cakes that’s naturally so moist, you could easily make it the day before and no one would be the wiser – enjoy!
3/4 c. brown sugar AND 2 eggs
2 c. unsweetened applesauce AND 3/4 c. canola oil
2 t. cinnamon
1 t. EACH cardamom AND ground ginger
1/4 t. ground cloves AND 1/2 t. kosher salt
2 c. flour
1 t. EACH baking powder AND baking soda
Preheat the oven to 350 and butter your favorite 9 x 13 cake pan. In a large bowl, whisk together the brown sugar and eggs until the mix is pale and frothy and then add in the applesauce, oil, 5 spices and whisk again to combine.
Add in the flour, baking powder and baking soda and whisk well until no flour is showing, then scrape the batter into your prepared pan. TAP THE PAN on the counter to release as many air bubbles as possible and then bake for about 35 minutes until the cake is perfect and golden and the center bounces back to a light touch. Allow the cake to cool completely in the pan on a rack.
1 package (8 oz/250 g) cream cheese, room temperature
1/4 c. butter, room temperature AND 1 T. cinnamon
1 c. icing sugar
Using your electric mixer, beat together the cream cheese, butter and cinnamon for until a couple of minutes until the mix true is smooth – scrape down the sides as needed. Turn the speed to low and gradually add in the icing sugar, mix until the sugar is fully incorporated, and then turn up the speed and beat again until the frosting is smooth and fluffy. Frost the cake as you wish and serve it up!