Description
This Spice Cake is a moist luscious treat filled with fabulous fall spices and topped with a super simple four ingredient brown sugar cream cheese frosting. The frosting and the cake can be made up to two days in advance but should be stored in the refrigerator.
Ingredients
- FOR THE CAKE:
- 2-½ cups All Purpose Or Cake Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 2 teaspoons Ground Ginger
- 1-½ teaspoon Ground Cinnamon
- ½ teaspoons Ground Nutmeg
- ½ teaspoons Ground Allspice
- ½ teaspoons Ground Cloves
- 1 cup Canola Oil
- 3 Large Eggs
- 1 cup Unsweetened Applesauce
- 2 teaspoons Vanilla Extract
- 1-½ cup Brown Sugar
- FOR THE FROSTING:
- 12 ounces, weight Cream Cheese
- 4 Tablespoons Unsalted Butter, Softened
- 3 Tablespoons Light Brown Sugar
- 2 teaspoons Vanilla Extract
Preparation
Preheat oven to 350ºF. Grease a 13×9 inch baking dish.
In a medium bowl, whisk flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, allspice and ground cloves.
In a large bowl, whisk oil, eggs, applesauce, vanilla and brown sugar. Working in three batches, stir dry mixture into the wet mixture and stir just until combined.
Pour into prepared baking dish. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
For the frosting, use a mixer to beat cream cheese, butter, light brown sugar and vanilla until light, fluffy and smooth. Spread on fully cooled cake. Refrigerate leftovers.
