This spice cake is a luscious, moist treat filled with fabulous fall spices and topped with a super simple four-ingredient brown sugar cream cheese frosting. Frosting and cake can be made up to two days in advance but should be stored in the refrigerator.
Preparation:
To cook:
Level: Easy
Serves: 12
Ingredients
- FOR THE CAKE:
- 2-½ cups All purpose or cake flour
- 2 teaspoons baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 2 teaspoons Grounded ginger
- 1-½ tsp Ground cinnamon
- ½ teaspoon Ground nutmeg
- ½ teaspoon Ground allspice
- ½ teaspoon Ground clove
- 1 cup Canola oil
- 3 large eggs
- 1 cup Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 1-½ cup brown sugar
- FOR THE GLAZE:
- 12 ounces, weight Cream cheese
- 4 tablespoons Unsalted butter, softened
- 3 tablespoons light brown sugar
- 2 teaspoons Vanilla extract
Preparation
Preheat the oven to 350ºF. Grease a 13×9 inch baking dish.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, allspice and ground cloves.
In a large bowl, whisk together the oil, eggs, applesauce, vanilla and brown sugar. Working in three batches, stir the dry mixture into the wet mixture and stir just enough to combine.
Pour into prepared baking dish. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
For the frosting, use a mixer to beat the cream cheese, butter, light brown sugar and vanilla until light, fluffy and smooth. Spread over completely cooled cake. Refrigerate leftovers.
