Description
Moist and delicious, this cake is perfect for the fall baking season. Great to send with your kid’s lunchbox, or as an afternoon snack or to serve as dessert with a dollop of whipped cream.
Ingredients
- 3 cups All-purpose Flour
- 3 teaspoons Baking Soda
- 1-½ teaspoon Baking Powder
- ¾ teaspoons Cinnamon
- ¾ teaspoons Nutmeg
- ¼ teaspoons Ground Cloves
- ¾ cups Butter, Softened
- 1-½ cup Sugar
- 2 Eggs
- 3 teaspoons Vanilla
- 3 cups Applesauce
- FOR THE WHIPPED CREAM TOPPING:
- 2 cups Heavy Cream
- ¾ cups Powdered Sugar
- 1 teaspoon Cinnamon
- ½ teaspoons Vanilla
Preparation
In a mixing bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and cloves and set aside.
In the bowl of a stand mixer, cream butter and sugar together and beat well. Add eggs, one at a time, and beat well after each addition. Add vanilla and applesauce and mix until everything is well blended. Slowly add dry ingredients and mix just until combined.
Pour batter into a greased 9×13 cake pan and bake at 350ºF for 30 minutes or until toothpick inserted into middle of cake comes out clean. Cool on wire rack.
For the topping, put the heavy cream in a bowl and start beating with hand held mixer or in a stand mixer. Whip cream until it just starts to thicken, and then add other ingredients and continue whipping until cream has stiff peaks. Refrigerate until ready to serve.
